I’m doing a pantry-purge…basically refusing to go to the grocery store until I literally can’t make any other dish with what is in my kitchen. I haven’t stepped inside a grocery store since December. I do still get fresh produce once a week from my CSA, so I can live like this for awhile yet.
It’s been chilly and I wanted something more than a fresh salad. I had one last box of pasta in the cabinet, Rigatoni. I did not have any tomato sauces, or tomatoes for that matter, but I wanted something more hearty than just a butter or olive oil based sauce.
I had not yet used my batch of carrots from last week and I had a whole new batch of carrots from this week’s box and that gave me motivation to try a new carrot-based pasta sauce. The results were amazing!!
Ingredients
- 1 box rigatoni
- 1 pound fresh carrots, cut in chunks
- 3 cloves garlic, minced
- 1 tsp coconut oil
- oregano
- basil
- salt
- pepper
Directions:
- Place the cut up carrots in a small sauce pan and just cover with water. Bring to a boil and then reduce heat till carrots are soft.
- Get your pasta water boiling and add pasta to start cooking about the same time you pull the carrots off the stove. Follow the directions on your pasta for desired doneness.
- Pour carrots and the cooking water in a blender, leave the top off since this mixture is hot!!, pulse slowly until you can safely blend…add more water if needed to get the consistency right.
- Meanwhile, in the empty sauce pan, add your coconut oil over medium heat and just heat through the garlic till it’s aromatic.
- Return the carrot puree to the pot and add seasonings to desired taste…I honestly don’t measure, just sprinkle, taste, sprinkle more, taste again.
- Drain pasta when it’s done and toss with the carrot sauce. Dust with fresh grated parmesan. Serve hot!
Anna Contrell 