Roasted carrots are the main ingredient in this Pasta with Carrot Wine Sauce. The sweet flavor developed through roasting and the vibrant orange color are a tribute to the carrot. A vegetarian pasta dish that will be a refreshing alternative to your dinner table.
It seems to be the time of year to roast carrots, so I didn’t want to stay behind, but wanted to do something with them. One of the reasons to roast carrots is to add flavor and to make them tender and when you roast them intact you’ll have a pretty side dish as well.
I roasted the carrots without peeling them and then pureed them together with 1/2 an onion and a mini bottle of white wine. The result is a sweet thick sauce. I did not peel the carrot because I want some bits left in the sauce. If you prefer a smoother sauce, then please peel the carrots before you roast them. I cooked the sauce a little, to allow the alcohol to evaporate, but you’ll have the flavor in your Pasta with Carrot Wine Sauce.
One carrot did not get roasted, I used a vegetable peeler and cut thin slices, lengthwise. Then I poured boiling water over these slivers; this is enough to make them tender. The slivers are rolled up and used for decoration on the pasta, edible decoration.
As pasta I selected Pici Pasta this time. It takes a while to cook, about 20 minutes, depending on the brand, but since it takes a while to roast the chicken, it is not a delay. The Pici Pasta is a thick spaghetti and when you cook it al dente, you’ll have some bite to it. Enjoy this Pasta with Carrot Wine Sauce.
Pasta with Carrot Wine Sauce
- 4 ounces pasta
- 8 ounces carrots
- 3 tablespoons olive oil
- 1 tablespoon dried thyme
- 1/2 onion
- 1 mini bottle white wine
- 2 tablespoons grated Parmigiano Reggiano cheese
- 2 tablespoons chopped parsley
- salt and pepper
- Heat the oven to 425 degrees F.
- Wash carrots, cut them in quarters, lengthwise (except for 1) and place the thin carrot pieces on a baking sheet. Sprinkle them with 2 tablespoons of olive oil and thyme and place baking sheet in the oven.
- Bake carrot for approx. 20-30 minutes, or until tender.
- Slice the remaining carrot with a vegetable peeler in thin flat slices.
- Place the carrot slivers in a colander and pour boiling water over them. Set aside.
- Cook the pasta in boiling water according to directions on the packaging.
- Chop the onion in small dice and bake them in a sauce pan in olive oil until soft.
- Once the carrots are tender, add them to the onions and add the white wine.
- Cook the mixture for a few minutes and use a immersion mixer to create a thick sauce. Mix the cheese into the sauce. Add salt and pepper to taste.
- Drain the pasta and mix with carrot sauce to coat. Mix in parsley and transfer past to dish.
- Roll up the carrot slivers and place on top of pasta. Decorate with parsley leaves.