Roasted Garlic and Carrot Pasta Sauce with Ground Chicken
Looking for something different this pasta night? Give this Roasted Garlic and Carrot sauce a try for a delicious Spring pick me up! I’ll be honest, when I first told my husband what I was making, he was not overly thrilled but after a couple of bites he said he was quite pleasantly surprised. This velvety sauce is a nice combination of sweet and spice. I’m thinking next time a little smoke might add just the right extra kick so I’ll be substituting the chicken with Andouille sausage and maybe even adding a bit of chipotle. If you like this version, stay tuned for that version in the months ahead. In the meantime, get peeling and enjoy this new taste sensation.
Here’s All You Need:
6 large carrots washed and peeled with the ends trimmed.
5 medium cloves of garlic sliced
Approximately 1/2 cup of Olive Oil
3 Tsp. Garlic salt, divided
1 Tsp. Cayenne Pepper
1/2 Tsp. White Pepper
1/2 Tsp Ground Nutmeg
Approximately 1 cup of hot water
1/2 cup pasta water
Black Pepper to taste
3 Tbsp, heavy cream
1 cup or Parmesan cheese, divided
1 pound of pasta (The Protein pasta works great!)
a few dashes of salt
Here’s All You Do:
Pre-heat oven to 425 degrees.
Prepare to boil water to cook pasta according to the directions. Add salt to water.
Peel and wash the carrots and place them on a roasting tray. Drizzle with olive oil, sprinkle with Garlic salt and sliced garlic. Roast for 15 minutes and turn. Roast for another 15 minutes. Meanwhile, saute the chicken with 1 tsp. of garlic salt and Parsley Flakes. Sprinkle with Parmesan cheese and stir. Set aside.
In a blender, combine the carrots, Garlic (do not use any burnt cloves), Cayenne, white pepper, nutmeg and about 1/8 cup of Olive oil (enough to loosen it.) Pulse until sauce gets creamy adding hot water as needed to keep the sauce loose enough to blend. Add the Parmesan cheese, Black Pepper, and heavy cream. When pasta is done add 1/4 to 1/2 cup of pasta water and pulse again. Pulse to a thick, pourable, velvety consistency. Pour 1/3 of sauce into the serving dish. Add cooked pasta and ground chicken. Add the next 1/3 of sauce and stir. Top with the remaining sauce, Parmesan, Parsley Flakes, and Black Pepper to taste. Enjoy!