Roasted Carrot & Tomato Pasta
Ingredients
3 Carrots (medium, peeled, and chopped into chunks)
4 Tomatoes (large, quartered)
1/3 cup Extra Virgin Olive Oil (divided)
Sea Salt & Black Pepper (to taste)
3/4 cup Water
1 tbsp Lemon Juice
3 cups Brown Rice Fusilli (dry, uncooked)
1 tsp Red Pepper Flakes
Directions
Preheat the oven to 425ºF (220ºC) and line a baking sheet with parchment paper.
Place the carrots and tomato onto the lined baking sheet and drizzle with 1/5 of the olive oil and season with salt and pepper. Transfer to the oven and bake for 45 to 55 minutes, until the tomatoes have burst and the carrots are soft.
Transfer the carrots and tomato to a blender along with the water, remaining oil, and lemon juice. Season with salt and pepper. Blend on high until very smooth.
Meanwhile, cook the pasta according to package directions, reserving some of the pasta water.
Toss the cooked pasta with the sauce, adding pasta water as needed to thin. Add the chili flakes and season with salt and pepper if needed. Divide onto plates and enjoy!
Notes
Leftovers: Refrigerate in a sealed container for up to three days.
Serving Size: One serving is about 1 1/2 cups of pasta.
Additional Toppings: Top with chopped basil.
Nutrition Facts
Makes 4 Servings
Nutrients per serving: Calories: 503 | Protein: 8 grams | Fiber: 7 grams | Carbohydrates: 73 grams | Fat: 20 grams | Sugar: 2 grams
