This is a wonderful pasta dish! I found the recipe on the side of a Barilla pasta box. I always read the packages. The sauce is a creamy carrot puree and then there are additional carrot pieces and some peas. I think this would be a great dish for kids, assuming they eat peas and carrots. I would serve it with some nice crusty bread and a salad. I think you could veganize this by leaving out the cream and using soy creamer, and maybe some corn starch to thicken. You could use vegan cheese or just leave out the cheese altogether.
1 box mini penne
1 lb. carrots, peeled and diced
1 cup heavy cream
2 cups frozen green peas
3 tablespoons olive oil
3 tablespoons grated parmesan cheese
salt and pepper to taste
Boil the carrots until thoroughly cooked, drain. Bring cream to a boil and remove from heat. Cook pasta according to package directions, reserve about a cup of the cooking water. Puree 1/2 the carrots and all of the cream in a blender or food processor. Season with salt and pepper to taste. Return cream mixture to saucepan, add carrots and peas and simmer for 3 minutes. Drain pasta and toss with the sauce, add pasta water as needed to thin sauce. Stir in olive oil and cheese before serving.