Carrot & Lummus Original Creamy Pasta

⏱️Time: 50 min

🍽️ Serves: 3-4 portions

🥕Ingredients for Carrot Sauce:

3 large carrots, chopped 

2 garlic cloves, unpeeled 

1/3 onion, quartered

drizzle of olive oil 

pinch of salt & pepper
3 tbsp Lummus Original 

1 & 1/2 cups of water or pasta water

🍽️ To serve:

pasta shells 

fresh coriander, chopped 

pistachio nuts, chopped 

🥣Method:

1. Preheat the oven to 180ºC and line a baking tray with baking paper. Spread the carrots, onion, and garlic on the tray, drizzle with olive oil, and season with salt and pepper. Roast in the oven for 40 minutes, turning halfway through, or until slightly charred and fork-tender. Remove the onion and garlic after 20–25 minutes, or when they are tender and golden brown.

2. Once roasted, squeeze the garlic out of its skin and add it to a blender along with the carrots, onion, Lummus, and water. Blend until smooth and creamy.

3. Cook the pasta shells according to the package instructions. Drain and return to the pan or a serving tray. Pour over the carrot sauce and mix well to coat.

4. Serve with chopped fresh coriander and a sprinkle of chopped pistachios.