Roasted carrot veggie pasta

Thank you everyone for your wonderful birthday wishes! I had a lovely birthday surrounded by wonderful friends and family. Just how birthdays are supposed to be!

The past few days at the farm have been very busy. Lots of tomatoes are coming in, and unfortunately the weeds are coming in just as fast. We are all spending the day hunched over working hard to keep up!

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The good news about all this hard work is that it really works up an appetite. Both Taylor and I have been famished recently and to tonight we made an amazingly delicious and healthy meal to ease our back pain. (literally)

Roasted carrot and veggie pasta

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This meal is going straight into my favorite recipes page. It was to die for! And simple too! Can’t beat that.

For the carrot purée
About 1 pound small carrots
1/4 cup goat cheese
1-2 tbs olive oil
Salt and pepper to taste
3/4 cup hot water water

Toss carrots in about 1 tbs oil. Sprinkle with salt. Roast in a 400 degree oven for 20 minutes.

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Remove from oven. When cool enough to handle place in a food processor with cheese,oil, water, salt and pepper. Set aside. (if too thick add a little more water)

Cook any type of pasta according to directions.

Meanwhile, Steam some broccoli and string beans.

Blend the cooked pasta, veggies and carrot purée together. Top with Parmesan cheese, salt and pepper.

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Enjoy!

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6 Responses to Roasted carrot veggie pasta

  1. Beth says:

    So simple, and looks sooo good! Will try it this weekend.
    Thanks!

  2. Karen Anne says:

    Yum! That really looks good.

  3. ugh, love this. Definitely going to make this for dinner tonight! Thanks, Andrea! This is most likely going to join your puff pastry pizza in our “favorite recipes” section.

  4. Found your blog via Laura 🙂 This looks so good – definitely will be trying it out!

  5. Uhm YUMMY! This sounds like such a perfect fall dish 🙂

  6. Pingback: Local Goat Cheese Is Back! « Urban Acres

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