Thick spaghetti in rustic cream is a first course that wins you over at first sight and first taste: a creamy, embracing recipe, rich in oven aromas and that natural sweetness that only roasted vegetables can give.
The cream is born from the meeting of carrots and onions slowly cooked in the oven until soft, caramelized and intensely aromatic.
Sun-dried tomatoes complete the harmony, adding savor and depth, and Parmesan ties everything into a velvety, irresistible sauce.
The result is a creamy, authentic and surprisingly elegant pasta, perfect for those who love flavorful vegetarian first courses.
Spaghettoni are the ideal shape for this preparation: sturdy, porous, able to hold the cream in every curve.
Each forkful is a balance of sweetness, savor and toasted notes, a warm embrace that smells of home cooking and seasonality.
Roasting the vegetables is not only a technical step, but the secret that makes this recipe special: it concentrates the flavors, enhances the natural sweetness of the carrots and gives the onions an almost buttery softness.
This recipe is perfect for a Sunday lunch, a quick but well-prepared dinner, or when you want something simple but not banal.
It’s also ideal for those looking for creamy pasta ideas without cream, easy vegetarian recipes, or first courses with roasted vegetables.
The cream can be prepared in advance, making the dish even more practical and suitable for everyday life.
Calories about 285 per person

Difficulty: Easy
Cost: Budget
Preparation time: 15 Minutes
Cooking time: 20 Minutes
Portions: 4 servings
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: All seasons

Ingredients to make Spaghettoni in Rustic Cream

14 oz spaghettoni (thick spaghetti)
2 large carrots (about 11 oz (300 g))
1 bulb red onion (about 3.5 oz (100 g))
1/2 tablespoon extra virgin olive oil
2 oz sun-dried tomato pesto (or 5 oil-packed tomatoes and about 1.5 oz blanched nuts (40 g))
1.5 oz grated Parmesan (about 1/3 cup)
1/2 teaspoon salt
1 tablespoon capers in vinegar (rinsed and drained)
1 bunch chopped parsley
1 oz grated Parmesan

Tools

1 Pot Pasta pot
1 Frying pan Nonstick frying pan

Preparation of Spaghettoni in Rustic Cream

Roughly chop the carrots and onion on a baking tray, add the garlic and oil and cook in an air fryer at 356°F for about 15 minutes, or in a conventional oven at 320°F for about 20 minutes.
When cooked, transfer everything to a tall jar, add the Parmesan, capers, oil, a pinch of salt and the sun-dried tomato pesto.
Blend everything with an immersion blender and add a little water if needed.
Pour the mixture into a skillet and bring the water for the pasta to a boil, salt it and cook the pasta until fairly al dente.
Add some pasta cooking water to the sauce for seasoning, add a sprinkle of chopped fresh or dried parsley and add the pasta when it is al dente, finishing the cooking in the sauce.
Plate and serve with a sprinkle of Parmesan.