Children will love this pasta! Walker ate 3 servings, which was shocking as he often picks at his dinner (since he is often tired by then). Toddler approved 😉
The roasting of the carrots gives a sweetness and well, a way to hide plenty of veggies. Nothing wrong with that!
Kirk thought it would have been even better with some spice added, some red pepper flakes or hot sauce would have been good, though not as child friendly. And I’d agree with him, though it was tasty as prepared!
Creamy Carrot and Pea Pasta
- 1 lb carrots, peeled and chopped into 2″ sections
- 3 Tbsp extra virgin olive oil
- 2½ tsp jarred diced garlic or 5 cloves fresh, diced
- 1 tsp dried thyme
- ½ tsp ground black pepper
- ¼ tsp kosher salt
- 1½ cups lower sodium vegetable broth (or chicken for non-veg’s)
- 2/3 cup low-fat milk
- 4 ounces low-fat cream cheese
- 2/3 cup grated Parmesan cheese, divided
- 13.25 ounce package multigrain pasta shapes
- 1½ cups frozen green peas
Preheat the oven to 425°. Toss the carrots with the oil through salt till well coated. Spread onto a small baking sheet or oven safe dish, making sure to scrape all the oil out of the bowl. Bake for about 35 minutes, until the carrots are tender and turning golden.
Take out and let cool for a couple of minutes.
Add the broth to a blender, then scrape the carrots along with all oil and seasonings into the blender. Cover the blender with a towel and process on high till smooth. Transfer to a heavy saucepan and add in the milk, cream cheese (break apart for easier melting) and half of the Parmesan cheese. Heat through on medium-low until hot. Taste for seasoning and add salt and pepper as desired.
Meanwhile bring a large pot of water to a boil and cook the pasta for time on package, when done add in the peas and drain well.
Toss the hot pasta with the sauce, add in the remaining cheese and toss.