Preheat your oven to 425 degrees Fahrenheit.
Prepare a baking sheet by placing the peeled and roughly chopped carrots, onions, and peeled garlic cloves on it. Drizzle with the olive oil and sprinkle the salt over the vegetables.
Roast the vegetables until they’re tender and golden brown, which usually takes between 24 to 26 minutes.
While the vegetables are roasting, bring a large pot of salted water to a boil over high heat. Add the pasta of your choice and cook according to the package directions.
Once the pasta is cooked, drain it and return it to the pot.
Transfer the roasted vegetable mixture into a blender. Add the one and a quarter cups of broth, the ricotta cheese, and the Parmesan cheese. Blend until the mixture is smooth and creamy.
Pour as much of the creamy sauce as you like over the cooked pasta. Toss everything together gently to ensure each piece of pasta is coated in that delicious sauce.
Serve immediately, garnishing with additional Parmesan cheese and fresh thyme as desired.
