Carrotoni And Cheese

• 16 ounces carrots, peeled and sliced
• 8 ounces vegetable stock
• 6 ounces sharp cheddar cheese, shredded
• 1/8 teaspoon dried thyme
• 12 ounces penne pasta
• salt
• white pepper

1. Combine carrots and vegetable stock in a medium-sized saucepan over medium high heat. Bring to boil, reduce heat to low and cover. Simmer for 15-25 minutes until fork tender. Remove from heat and set aside.
2. Meanwhile, bring a large pot of water to boil. Salt the boiling water. Add pasta to pot and return to boil. As pasta is cooking to al dente, remove 1 cup of pasta water.
3. Add pasta water to carrot mixture. Using traditional blender or hand-held immersion blender, process carrots until smooth (use caution when processing hot liquids).
4. With smooth carrot mixture in pot over medium low heat, add cheese and thyme and stir until melted and smooth. Add cooked pasta and stir to combine. Add pasta water as needed until mixture is desired consistency. Season to taste with salt and white pepper. Serve hot.

carrots, vegetable stock, cheddar cheese, thyme, penne pasta, salt, white pepper

Taken from food52.com/recipes/10429-carrotoni-and-cheese (may not work)