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Blended Carrot Sauce

Blended Carrot Sauce
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Blended Carrot Sauce

Blended Carrot Sauce

Roasting the carrots for this healthy pasta sauce is key to bringing out the caramel sweetness in them. Adding a touch of honey doesn't hurt, either!

Yields4 Servings
Prep Time15 minsCook Time40 minsTotal Time55 mins

Ingredients

 4-5 medium carrots, peeled and coarsely chopped
 2 tbsp honey
 2 tbsp Colavita Extra Virgin Olive Oil
 1/2 tsp sea salt
 Freshly ground black pepper
 1 tbsp chopped fresh ginger
 1/4 tsp aleppo pepper or red pepper
 1 cup Rachel Ray Vegetable Stock
 1 lb Colavita Gemelli
Garnish
 1/2 cup toasted hazelnuts, coarsely chopped
 Shaved red onion
 1/4 cup chopped fresh parsley

Directions

1

Preheat oven to 425˚F

2

Place the chopped carrots on a baking sheet lined with parchment paper. Drizzle with 1 tbsp Colavita olive oil and 2 tbsp honey. Sprinkle with sea salt and black pepper. Toss to coat all the vegetables.

3

Roast for 20 minutes, or until the vegetables are soft. Flip the carrots halfway through the roasting process.

4

In a blender, combine the roasted carrots, fresh ginger, red pepper, vegetable stock, and the remaining tablespoon of Colavita Olive Oil.

5

Process until smooth.

6

Bring a large pot of generously salted water to a boil over high heat. Cook pasta according to directions on bag. Drain, reserving 1/2 cup of pasta cooking water.

7

Return the pasta to the pot along with the carrot mixture and 1/4 cup of the pasta water. Mix well. If the mixture seems dry, add more pasta water.

8

Remove to a serving bowl and garnish with hazelnuts, parsley, and red onion.

Ingredients

 4-5 medium carrots, peeled and coarsely chopped
 2 tbsp honey
 2 tbsp Colavita Extra Virgin Olive Oil
 1/2 tsp sea salt
 Freshly ground black pepper
 1 tbsp chopped fresh ginger
 1/4 tsp aleppo pepper or red pepper
 1 cup Rachel Ray Vegetable Stock
 1 lb Colavita Gemelli
Garnish
 1/2 cup toasted hazelnuts, coarsely chopped
 Shaved red onion
 1/4 cup chopped fresh parsley

Directions

1

Preheat oven to 425˚F

2

Place the chopped carrots on a baking sheet lined with parchment paper. Drizzle with 1 tbsp Colavita olive oil and 2 tbsp honey. Sprinkle with sea salt and black pepper. Toss to coat all the vegetables.

3

Roast for 20 minutes, or until the vegetables are soft. Flip the carrots halfway through the roasting process.

4

In a blender, combine the roasted carrots, fresh ginger, red pepper, vegetable stock, and the remaining tablespoon of Colavita Olive Oil.

5

Process until smooth.

6

Bring a large pot of generously salted water to a boil over high heat. Cook pasta according to directions on bag. Drain, reserving 1/2 cup of pasta cooking water.

7

Return the pasta to the pot along with the carrot mixture and 1/4 cup of the pasta water. Mix well. If the mixture seems dry, add more pasta water.

8

Remove to a serving bowl and garnish with hazelnuts, parsley, and red onion.

Blended Carrot Sauce

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