I was torn by what to eat this evening. I really fancied pasta, yet on the other hand I knew I really should use up the bunch of carrots I had, before our vegbox delivery tomorrow (including yet more carrots). The solution: a puréed carrot pasta sauce. It may not sound that appetising, but with some lovely fresh thyme and good seasoning, it makes a nice creamy sauce.
-200g conchiglie (pasta shells)
-4 carrots, peeled and chopped
-1 clove garlic, chopped
-1 tsp fresh thyme
-100ml double cream
-100g grated parmesan or other cheese (e.g. cheddar, emmental)
-1/2 tsp tomato purée, 1/2 soy sauce (optional- I like to add a bit of an umami flavour)
-Seasoning: salt, pepper, a good grating of nutmeg
-2 field mushrooms (or portabello) sliced into large chunks
-2 vegetarian sausages, sliced ino 1cm chunks
-sunflower oil for frying
1. Cook the pasta according to packet instructions, then drain. Fry the mushrooms and sausages until browned, season, and keep warm.
2. To make the sauce, boil the carrots until very soft then drain. Fry the garlic and thyme for one minute or two, then add the carrots, cream, tomato puree and soy sauce (if using). Blitz in a food processor until smooth and season to taste.
3. Over a gentle heat mix the sauce into the pasta. Serve with the mushroom/sausage mix and top with some parmesan shavings.
I am submitting this as an entry to Presto Pasta Nights again this week, hosted by Briciole.