Creamy Roasted Carrot Pasta


By: bell'alimento

Course: Main Dish

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Makes 12 Servings


  • 1 box Dreamfields Rotini

  • 6 medium carrots peeled

  • 1 medium red bell pepper

  • 1 large clove garlic

  • 1 1/2 tablespoons olive oil

  • Coarse kosher salt and freshly ground black pepper

  • 1 1/2 - 2 cups reduced-sodium, free chicken broth

  • Parmigiano Reggiano shavings optional

  • fresh thyme optional

  • Crumbled cooked bacon optional


  1. Preheat oven to 400 degrees.

  2. Place carrots, bell pepper and garlic on rimmed baking sheet sprayed with nonstick cooking spray. Drizzle with oil. Season with salt and pepper, as desired. Toss to coat. Bake 25 to 30 minutes or until tender, stirring once halfway through cooking.

  3. Meanwhile, cook pasta according to package directions. Reserve 1/2 cup cooking liquid before draining; set aside.

  4. Remove skin and seeds from roasted pepper; discard. Place carrots, peppers and garlic in food processor or blender. Add 1 cup broth and pulse until pureed; continue adding broth until mixture reaches a creamy consistency. Season with salt and pepper, as desired.

  5. Place pasta and pureed carrot sauce in large bowl. Toss to coat. If sauce is too thick add reserved cooking liquid, a small amount at a time, to reach desired consistency.

  6. Garnish with Parmigiano shavings, fresh thyme and bacon, if desired.

Nutritional Information

  • 150 Calories

  • 2 g Fat

  • 27 g Carbohydrates

  • 5 g Protein

  • 0 g Saturated Fat

  • 0 mg Cholesterol

  • 100 mg Sodium

  • 4 g Dietary Fiber

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