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.