Carrot Pasta with Cream Sauce

1.Cook the pasta in a large pot of salted boiling water according to package instructions. Drain and set aside.

2.In a separate pan, heat the olive oil over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.

3.Add the grated carrots to the pan and sauté until they are slightly softened, about 2-3 minutes.

4.Season the carrot mixture with dried thyme, dried oregano, salt, and pepper. Stir well to combine.

5.In a saucepan, melt the butter over low heat. Add the flour and whisk until smooth and bubbly, about 1 minute.

6.Slowly pour in the milk while whisking constantly to avoid lumps. Continue to whisk until the mixture thickens, about 2-3 minutes.

7.Stir in the heavy cream and season with salt and pepper to taste. Cook for an additional 2-3 minutes, or until the sauce is thick and creamy.

8.Add the cooked pasta to the pan with the carrot mixture. Pour the cream sauce over the pasta and toss gently to coat.

9.Cook for an additional 2-3 minutes, or until the pasta is heated through.

10.Serve the carrot pasta with cream sauce garnished with fresh parsley.