Carrot Pasta

Name: Carrot Pasta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 pound carrots (about 5-6 medium), cut into 1/2 inch rounds; 1 medium yellow onion, peeled and quartered; 4-5 garlic cloves, with peel on; 1 tablespoon oil; 15 ounce can cannellini beans; 15 ounce canned full fat unsweetened coconut milk; 1 tablespoon tahini (see note)

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Prep Time: 10 minutes

Cook Time: 30 minutes

Total: 40 minutes

Servings: 6

carrot pasta

Ingredients

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1 pound carrots (about 5-6 medium), cut into 1/2 inch rounds1 medium yellow onion, peeled and quartered4-5 garlic cloves, with peel on1 tablespoon oil15 ounce can cannellini beans15 ounce canned full fat unsweetened coconut milk1 tablespoon tahini (see note)

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Instructions

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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.