Project 365:: Day 148

Day 148 Clark is catching up to his big brother.  They are the same size in diapers and eat just about the same amount of food.  Between 4 hungry boys (Kannon, Clark, Dale and Jarred) and myself, food doesn't last long! I find myself making big batches, freezing some, eating some, and hoping I will have extras for leftovers!  We all LOVED this recipe for Pasta with Carrot Sauce and it is a great serving of veggies!  It cost practically nothing to make!

Pasta with Carrot Sauce

You need (for 6 people)
4-5 carrots (grated on the small side of your grater)
2 cans of diced or stewed tomatoes* (you can make your own like I did, just make sure you have about 3 cups)
1 yellow onion
1-2 cloves of garlic
1 container of Crème Fraiche/Sour Cream/or Bechamel Sauce*
A few red chili flakes
A few springs of herbs (I used Thyme and Sage)
Salt and pepper (to taste)
Pasta (I like to use Farfalle)


1. Grate the carrots on the smallest side of your grater. A bit time consuming, I know, but I’ve tried the largest side of the grater as well as the food processor to try to cut down on prep time, and neither come out as good.

2. Chop the onion and the garlic.

*Do not add more garlic than the recipe calls for (unless you double the entire recipe). This is the one dish I have ever made where you actually can add too much garlic and it tastes horrible. I don’t know if it has something to do with the combination of carrots and garlic – whatever the reason, you don’t want to experience it.

3. Heat olive oil in a large cast iron pot (I use a big, heavy Le Creuset for this) and add the onions, salt and pepper. Sautee on med heat until they are completely soft and translucent, stirring occasionally.

4. Add the garlic, tomatoes, carrots, dried herbs and bring to a simmer. Simmer covered anywhere from 20 – 40 minutes (this is a great recipe to entertain with, since if you’re guests are not on time, just leave it simmering until they show up).

5. Cook the pasta while the sauce is simmering (or wait until your guests arrive).

6. Add the sour cream/creme fraiche/ bechamel.  You don't have to add this if you are going for a vegan option but it really makes a wonderfully creamy and flavorful sauce.

7. Strain your pasta and add it right into the sauce.

8. Serve with grated Parmesan and freshly ground black pepper.