mains + sides/ recipes

Roasted Heirloom Carrots w/ Black Pepper Pasta

Roasted Heirloom Carrots w/ Black Pepper Pasta | Well and Full | #vegan #recipe

Cool autumn days. Leaves slowly starting to change their colors, the air ripe with harvest and change. My life feels quiet right now, and I’m actually really happy about it. I feel like I’m starting to “settle” into who I want to be, and what I want my life to be about.

Most of that, I think, is thanks to my boyfriend, Jon. He was my best friend from college, and over the past few months we’ve become something more. When I’m with him, I feel like I’m home. I feel like I’m with family. And sometimes I just laugh at how crazy it is that we are so well-suited for each other.

I’m very Type-A, industrious, ambitious, intense. Jon is easy-going, patient, always able to make me laugh. We bring out the best in each other.

I’ve realized that as you get older, your life sort of pares down into the important friendships and relationships. It’s not this “let’s meet a ton of new people every day” vibe that college was all about. And college was fun and it was a blast making a ton of new friends. But things change. Seasons of life.

I used to be afraid of getting older, but now I just look at it as the next big adventure. I also think this is because of Jon. Having someone to explore that next chapter of life with completely changed the game for me. I’m excited to focus on my relationship, focus on my work, and really savor the little things in life that turn out to be the most special.


Today’s recipe is one that speaks to my roots. I was just saying to Jon the other day that I wish my Grandpa was still alive so that I could cook for him. His parents immigrated to America from Italy, and my Grandpa always retained a fierce love of Italian cuisine and culture. I hope he would have been proud of me.

This pasta is exactly the type of pasta I like to eat – lightly “sauced” but full of flavor. (Have I ever ranted about how I HATE super saucy pasta?!) As with all of my recipes, please feel free to adjust the ingredients as you like. Pasta is so forgiving, and everyone’s tastes are different. Just use your instincts and you can’t go wrong!

Roasted Heirloom Carrots w/ Black Pepper Pasta | Well and Full | #vegan #recipe

5 from 1 vote
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Roasted Heirloom Carrots w/ Black Pepper Pasta

These roasted heirloom carrots are the perfect complement to a garlicky black pepper pasta, topped with toasty salt and pepper breadcrumbs.

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4

Ingredients

Roasted Heirloom Carrots

  • 1 Bunch Heirloom Carrots about 7-8 carrots
  • Drizzle Extra Virgin Olive Oil
  • Squeeze Fresh Lemon
  • 1 Tsp Dried Parsley Flakes
  • Salt and Pepper to taste

Black Pepper Pasta

  • 1 Lb Spaghettini or Fettuccine
  • 3-4 Cloves Fresh Garlic very finely minced
  • A Few Glugs Extra Virgin Olive Oil
  • Juice from 1/2 a Lemon
  • 3 Tsp Black Pepper fresh cracked
  • 2 Tsp Dried Parsley Flakes
  • 1/2 Tsp Red Pepper Flakes
  • Salt to taste

Toasty Breadcrumbs

  • 1 Cup Panko Breadcrumbs
  • Light Drizzle Extra Virgin Olive Oil for frying
  • Salt and Pepper to taste

Instructions

Roasted Heirloom Carrots

  1. Preheat the oven to 425 degrees F.

  2. Wash carrots and trim off the stems.

  3. On a baking sheet lined with parchment paper, toss the carrots in the olive oil, lemon juice, parsley, and salt and pepper. 

  4. Roast carrots in the oven for 20-25 minutes. When done, let cool and set aside.

Black Pepper Pasta

  1. Cook spaghettini in salted water according to the package's instructions. Linguine, fettuccine, or regular spaghetti work fine too.

  2. When pasta is done cooking, drain water and put pasta back in the hot pot it cooked in (though off the heat).

  3. While the pasta is still hot, add in a very generous glug (or glugs) of extra virgin olive oil, coating the pasta. Add in the minced garlic, spices, and lemon juice and mix well. 

Toasty Breadcrumbs

  1. Bring a pan to medium high heat with a little drizzle of olive oil.

  2. Add in the breadcrumbs with a little salt and pepper, stirring well.

  3. Lightly fry the breadcrumbs for about a minute or two, stirring often, until they are toasty brown. Just be careful - they can burn easily!

Putting it All Together

  1. Assemble your bowls - add in a healthy portion of the pasta, with a few carrots for each person. Top with as many breadcrumbs as you like. 

  2. This pasta would also go well with fresh chopped parsley and lightly toasted walnuts. But if there are any other toppings you like, go for it!

  3. Enjoy!

Recipe Notes

This recipe is very "taste as you go". I put in measurements based on my preferences, but you should adjust as you like. Please note that the pasta is very garlic forward - to reduce this, either use less garlic, or sauté the garlic in a little olive oil to take out the "bite". 

Roasted Heirloom Carrots w/ Black Pepper Pasta | Well and Full | #vegan #recipe

12 Comments

  • Reply
    Ashley McGrath
    October 5, 2017 at 8:20 am

    I’m really excited to try this! Josh loves pasta and also HATES too much sauce. I’m going to make this Saturday :)

    • Reply
      Sarah
      October 5, 2017 at 1:52 pm

      Too much sauce is the worst!!!! ;) I really hope you like it Ashley :D

  • Reply
    Evi @ greenevi
    October 5, 2017 at 10:30 am

    Such a delicious and simple dish, those carrots are so pretty! Pinned of course ;)

    • Reply
      Sarah
      October 5, 2017 at 1:53 pm

      Thanks so much Evi!! :D Heirloom carrots are gorgeous, aren’t they??

  • Reply
    Kimberley
    October 5, 2017 at 6:40 pm

    Simple, perfect fall comfort.

    • Reply
      Sarah
      October 5, 2017 at 8:40 pm

      Thank you Kimberley :)

  • Reply
    Maria
    October 7, 2017 at 9:00 am

    Roasted carrots are the BEST!! I could eat them a different way every day and probably still never get sick of them! These look to die for!! The pasta looks perfect too – not too saucy, which is how we like it!

    • Reply
      Sarah
      October 8, 2017 at 10:36 pm

      Nice, another member of the not-too-saucy team!! ;) And the roasted carrots team too! They’re so good – I love how a carrot transforms when it’s roasted!! :)

  • Reply
    Maya | Spice & Sprout
    October 8, 2017 at 10:09 pm

    This looks delicious! Lol but I have to say I am a super saucy pasta lover ¯\_(ツ)_/¯ Oh well, maybe it’s not sophisticated but I can’t help it, the more sauce the better for me!

    • Reply
      Sarah
      October 8, 2017 at 10:39 pm

      To each their own!! ;) I’ve always preferred crispy, dry textures to soupy or saucy. But that’s what makes the world go ’round! ;)

  • Reply
    Traci | Vanilla And Bean
    October 13, 2017 at 11:42 am

    Such a fabulous combination of flavors and textures Sarah…. that black pepper on pasta is a favorite of mine. Seasons of life… and so happy for you that you’ve someone in your life to share everyday with. It is the one thing I am MOST grateful for. xo

    • Reply
      Sarah
      October 13, 2017 at 12:14 pm

      Amen to that, Traci… I am so grateful to be with someone who makes the happy moments happier and the sad moments a little less hard. And having that gratitude makes it all sweeter :) Cheers!

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