Wednesday, April 28, 2010
Experiment :Pasta with carrot sauce
I decided to get my little guy to taste a new kind of pasta sauce. Usually I make a huge pot of tomato sauce and freeze it in batches and use it for his pasta and sometimes with sausages and mash.
I remembered reading rebecca's roasted carrots and linguine post long time back. So I checked my favorite chef jamie oliver's jamie's dinners where he explains what goes well with carrots and a few other veges. According to him oranges goes well with carrots , I didnt have a nice juicy orange but I did have some really nice mandarins. So set to work, MAF , wasnt very keen with it but he knows mummy doesnt take any nonsense when it comes to meal times.I am the kind of mum who says you eat whats in front of you, so far its worked pretty well and he rarely makes a fuss , unless he is really feeling unwell or something. Anyway here is how I made it
For 2 serves
1 medium carrot ( about 100 g), peeled cut into big chunks
1 big fat clove of garlic or 2 if you prefer it more garliky
A sprig of thyme or a pinch of dried thyme or dried mixed herbs
half a mandarin , peeled and segmented or u can use orange
1 tsp butter / margerine
Short pasta like penne, fusilli , etc
1. Put everything in a roasting tray put the knob of butter in the middle and roast in a medium hot oven about 200 - 250 for about 30 minutes, ( i leave it to you and your ovens ).Oh and leave the garlic in the skin, you can squeeze it out later , as they tend to burn if peeled.
2. Boil salted water for your pasta and cook pasta , drain reserve a tablespoon or so of cooking liquid.
3. Put your roasted veges and orange along with the herbs into a processor and squeeze your garlic in and puree it, no need to make it too smooth . Taste add salt if required.
4.Mix this into the pasta add a little cooking liquid if too thick . Serve with some sausages or some kind of protein to balance the meal :)