Monday, November 15, 2021

LUNCHBOX IDEAS :: Creamy Carrot Pasta

Getting my kiddos to eat veggies is a constant battle.  There's only one handful of veggies they will actually eat.  They both liked carrots and they like pasta most of the time, so I figured this recipe would be a hit.  I was wrong.
It seems like carrots are totally changed when you roast them, so this dish was a no-go.  Bill and I really enjoyed it though, so I'll definitely be making it again.

Here are the details you need to make this dish at home:

2 bunches of carrots
2 sweet onions
coconut milk 
gluten-free pasta
olive oil and sea salt

Preheat the oven to 425F and line a pan with unbleached parchment paper.  Rinse the carrots thoroughly, cut the ends, and peel.  Slice and place over the parchment paper.  Peel the onions and cut them into chunks.  Place them on the parchment paper.  Season with salt and drizzle olive oil.  Roast for about 25 minutes or until tender.  Set aside.  

Cook the pasta in boiling water until tender.  Drain and set aside.

Place the roasted carrots and onions in a blender and puree until smooth.  Add to the pasta and mix gently.  Sprinkle roasted pepper flakes and grated cheese to taste.  Enjoy!

This dish is the perfect mix of sweet and savory.  I cannot believe the kids didn't go for it.  

I will be enjoying this for lunch tomorrow too.  I love comfort meals like this when it's cold outside.

Thank you for reading this post!

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