Rosie Makes A Pasta And Carrot Sauce Dish Thanks To Reeni. Heart.

Remember those 10 pounds of carrots languishing in my crisper drawer? I think I might have just found our lunch today.

There is a lovely food blog I frequent - Cinnamon Spice and Everything Nice, penned by Reeni. (keyboarded by Reeni?) {My children all took keyboarding in school, not typing.}

I didn't follow Reeni's instructions exactly, but, you already know that.. I used about 1.44 pounds of carrots, a bunch of garlic cloves, and a big sprig of thyme.

I peeled, trimmed, and sliced my carrots and mixed carrots, thyme, and garlic, with a few tablespoons of extra virgin olive oil. Toss to coat.

Spread into baking dish. Bake at 400 degrees for 25 minutes.

These are the carrots after 25 minutes. I tossed them, returned them to the oven, and cooked for another 25 minutes.

Here are the carrots after 50 minutes.

I have a Magic Bullet and I have a regular size blender. I really need something in between. I don't like to use my blender, since it's an attachment for my mixer and it's a pain in the ass to haul down from the overhead cabinet. I ended up doing this in batches in the Bullet.

Anyways, I pureed the carrot/garlic/thyme mixture along with some cream and grated Parmesan cheese.

I cooked some WHOLE WHEAT fusilli pasta al dente. Yes, Ticky, I'm looking at you. And I added a few glops of the carrot mixture along with some of the pasta water.

And here is my version of Reeni's Bugs Bunny Pasta.

Feel free to grate more Parmesan cheese over top. And thank you Reeni, for a lovely, different pasta dish. Marion had some of this and approved of it. I don't think she would have known it was a carrot sauce if I hadn't told her. It was sweet and earthy. We all enjoyed this very much.

I had leftover carrot mixture, so I put that into an ice cube tray and froze it for later use. I'm thinking ravioli filling. With a sage/walnut/cream sauce.