8 oz. uncooked pasta such as rotini or shells
1 can (14.5 oz.) Del Monte® Sliced Carrots,; drained, reserving 1/2 cup liquid
1/2 cup milk
6 oz. (1 1/2 cups) shredded sharp cheddar cheese,; divided
Salt and pepper,; to taste
1 can (14.5 oz.) Del Monte® Petite Diced Tomatoes,; well-drained
Cook pasta according to package directions; drain. Return the pasta to the pot.
Place the carrots, reserved carrot juice, and milk in a blender. Puree until smooth. Add the pureed mixture to the pasta and stir. Cook over medium heat 2 to 3 minutes or until sauce has slightly thickened.
Stir in 1 cup cheese and salt and pepper, if desired. Stir until melted.
To serve, sprinkle with remaining 1/2 cup cheese and additional black pepper. Sprinkle tomatoes along the outer edges of the serving dish.