Step 1

Prep the vegetables - Slice the carrots into 1/2 inch rounds and quarter the onion. Leave the garlic cloves in their skin.

Step 2

Roast the vegetables - Toss the carrots with olive oil. Take the time to rub oil all quartered onion and drizzle some over the garlic. Place on a baking tray. Roast at 400°F for 25-30 minutes.

Step 3

Once slightly cooled, add all the roasted veggies (peel the garlic) to the food processor or blender along with the rest of the ingredients.

Step 4

Blend until smooth. Pour into a pan and heat over medium to medium-low heat for several minutes until heated through.

Step 5

Add cooked pasta. Be sure to reserve about 1/2 cup of the pasta water before draining and use it to thin out the sauce, if needed. Stir in some yogurt or cheese, like ricotta cheese, parmesan cheese, or cheddar cheese.