Roast carrot Parpadelle

This is a delicous way to use up carrots that may still be in your vegebox, something different than just boiling or roasting as a side.

Roasted whole, not peeled, and blended with roast almonds that have been soaked, brings a sweet creamy richness to this dish.

This is vegan, but that can be flexible, add cheese to finish if you like, or if vegan you can add some yeast flakes to the carrot puree, about ¼ cup.

Likewise if you eat meat you can add chicken to this dish, roast it with the carrots, slice, and stir through the sauce upon heating it.

 Aliesha Mcgilligan

Feeds three generously.

 Ingredients:

  • 4 large Streamside carrots, only trim the tops
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • Salt and pepper, to taste
  • 1/2 cup roasted almonds
  • 4 cloves of garlic
  • 2 small Streamside onions but in half and peeled
  • 250ml vegetable stock (or water)
  • Yeast flakes ¼ C (if vegan and want “cheesy-ness”)
  • 1 lemon, juiced
  • 250g pappardelle pasta
  • 2 tablespoons olive oil
  • Fresh Streamside Italian parsley, chopped, for garnish
  • Add chicken if eating, breast – two
  • Add parmesan if you like, 50grams or ¼ cup.
  • Chilli flakes optional

 Method

  • Preheat your oven to 200°C.
  • On a baking tray, coat carrots, onions and garlic with olive oil, paprika, salt, and pepper and roast for 45 minutes.
  • Bring the stock to a simmer and add almonds to it. Turn off the heat and leave to soak.
  • Once the carrots are cooked, blend with the soaked almonds, garlic, vegetable stock, lemon juice. Blend until smooth and creamy. Taste and adjust seasoning.
  • Bring a large pot of salted water to a boil and cook the pappardelle according to the package instructions. Reserve 1 cup of pasta water before draining.
  • Add the carrot and almond purée to the pan and stir to warm through. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
  • Toss the cooked pappardelle into the sauce, ensuring the pasta is well coated. Divide the pasta among serving plates.
  • Garnish with fresh parsley, toasted almond flakes, and add extra of Parmesan, if desired.
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