Products used for this recipe
Ingredients
4-5 medium carrots, peeled and coarsely chopped
2 tbsp honey
2 tbsp Colavita Extra Virgin Olive Oil
1/2 tsp sea salt
Freshly ground black pepper
1 tbsp chopped fresh ginger
1/4 tsp aleppo pepper or red pepper
1 cup Rachel Ray Vegetable Stock
1 lb La Molisana Fusilli
Garnish
1/2 cup toasted hazelnuts, coarsely chopped
Shaved red onion
1/4 cup chopped fresh parsley
Steps
Preheat oven to 425˚F
Place the chopped carrots on a baking sheet lined with parchment paper. Drizzle with 1 tbsp Colavita olive oil and 2 tbsp honey. Sprinkle with sea salt and black pepper. Toss to coat all the vegetables.
Roast for 20 minutes, or until the vegetables are soft. Flip the carrots halfway through the roasting process.
In a blender, combine the roasted carrots, fresh ginger, red pepper, vegetable stock, and the remaining tablespoon of Colavita Olive Oil.
Process until smooth.
Bring a large pot of generously salted water to a boil over high heat. Cook pasta according to directions on bag. Drain, reserving 1/2 cup of pasta cooking water.
Return the pasta to the pot along with the carrot mixture and 1/4 cup of the pasta water. Mix well. If the mixture seems dry, add more pasta water.
Remove to a serving bowl and garnish with hazelnuts, parsley, and red onion.
