Silky, savoury and bright orange, this is just the thing when you want a comforting pile of pasta but you aren’t feeling like tomato- or cheese-based sauce (I know, when does that ever happen?!) This is really good though, especially if you can get carrots with the leaves still on and make carrot-top pesto too!
- 500g carrots
- 2 tbsp olive oil
- Salt and pepper
- 1 tbsp salted butter
- 2 tsp white miso
- 3 cloves confit garlic
- Freshly grated parmesan
- Toasted flaked almonds
- Carrot-top pesto (whizz up chopped carrot leaves, parsley, olive oil, confit garlic, parmesan, almonds, a pinch of salt)
- Slice the carrots, toss with olive oil, salt and pepper
- Roast until soft and brown round the edges (oven at 180 for 40 mins or air fryer on roast for 20)
- When the carrots have about 10 mins left, cook the pasta in salted boiling water
- Tip the carrots into a bowl or blender jug and use a hand blender to puree with 200ml of past water, plus the butter, miso, garlic. Stir in more water if you’d like a looser texture
- Stir the silky orange sauce through the pasta and serve topped with drifts of grated parmesan, toasty flaked almonds and spots of the bright, herby carrot-top pesto
Sophie cooks 