Sweet Tomato Carrot Pasta

I created this pasta dish, and people love it! The carrots, fresh basil, and cream make it! This sauce also works well with gnocchi :-)

13.5 oz Barilla Whole Grain pasta (penne or fusilli). Cook 3 minutes LESS than they say so your pasta is al dente. Whole Grain pasta gets Soggy very easily---so trust me cook it only about 6 minutes! Pour pasta into colander and drain until VERY dry.

While cooked pasta is draining make sauce...

2-3 medium carrots, peeled and diced
1/2 large sweet onion, diced
2 TBS olive oil
1 1/2 cups Bertollis Tomato and Basil Pasta Sauce
1/4 cup cream
-Saute oil, carrots, and onion over medium for 7 minutes. Blend cooked carrots and onions with 1 1/2 cups of tomato sauce. Return blended sauce to pan to warm adding 1/4 c. cream.

Season drained pasta with:
2 TBS olive oil
3/4 tsp salt
1/2 tsp Tones garlic seasoning
1/3 cup pecorino romano cheese
1/3 c. fresh basil cut in chiffonade
-Toss seasoned pasta with warmed carrot tomato cream sauce. Top with Pecorino Romano Cheese and basil.

1 comment:

  1. Made it tonight--topped it with slices of fresh mozarella and broiled it in the oven to brown the cheese. Yum!