Spaghetti with roasted carrot marinara sauce
Serve over pasta, and garnish with cheese and parsley.
Serves 4-6
4 medium carrots
1 medium onion
4 garlic cloves
olive oil
1 qt. tomato puree
1 lb. cooked spaghetti or pasta of your choice- or try sweet potato or black radish noodles made with a spiralizer or vegetable peeler!
salt and fresh ground black pepper
1/2 tsp dried crumbled sage
1/2 tsp dried thyme
Preheat the oven to 400 degrees.
Peel the onion, and chop the onion and the carrots into quarters.
Toss with about 2 tbs. olive oil and a few pinches salt and pepper.
Roast in the oven until very tender and slightly charred, about 40 minutes. 25 minutes into roasting, stir the garlic cloves into the onion-carrot mixture. Remove from oven and let cool.
Once cool enough to handle, chop the roasted vegetables into small pieces or pulse a few times in a food processor.
Heat the tomato puree in a medium sauce pan, and add the roasted vegetables and dried herbs, simmer for about 20 minutes, stirring occasionally, until slightly thickened. Add salt and pepper to taste.
