Prep time: 5 minutes

Total time: 30 minutes

Serves 4

Peel and slice carrots thin. Add to a pot with all other sauce ingredients besides the cream. Place a lid on the pot and put on medium to high heat for 15 minutes. Take lid off and continue to cook until carrots are very soft and only about 1½ cups of water are left in the pot. Add cream and cook for 5 more minutes. Carefully add to a blender and blend on high for 1 minute or until the sauce is very smooth.

Add carrot purée back into your pot. Add warm cooked pasta and spinach. Cook for 2 minutes until spinach is cooked. If sauce is too thick, add a bit of water to get the desired consistency.

Split the pasta between your plates and sprinkle almonds and Parmesan on top.