Creamy Carrot Pasta | With Crunchy Toasted Almonds

Peel the carrots and slice them into thin rounds, and crush or finely mince the garlic cloves. In a dry pan, toast the flaked almonds for 2-3 minutes until golden brown, then set aside for serving.

Heat 2 tablespoons of extra virgin olive oil and the butter in a pan. Add the sliced carrots, crushed garlic, and fresh thyme. Season with salt and pepper, then cover and cook over medium heat for 12-15 minutes until the carrots are completely tender and slightly caramelized.

Meanwhile, bring a large pot of generously salted water to a boil, and cook the spaghetti for 1 minute less than indicated on the package so it remains perfectly al dente. Before draining, reserve 1 cup of pasta cooking water.