Heat the oven to 425 degrees F.

Wash carrots, cut them in quarters, lengthwise (except for 1) and place the thin carrot pieces on a baking sheet. Sprinkle them with 2 tablespoons of olive oil and thyme and place baking sheet in the oven.

Bake carrot for approx. 20-30 minutes, or until tender.

Slice the remaining carrot with a vegetable peeler in thin flat slices.

Place the carrot slivers in a colander and pour boiling water over them. Set aside.

Cook the pasta in boiling water according to directions on the packaging.

Chop the onion in small dice and bake them in a sauce pan in olive oil until soft.

Once the carrots are tender, add them to the onions and add the white wine.

Cook the mixture for a few minutes and use a immersion mixer to create a thick sauce. Mix the cheese into the sauce. Add salt and pepper to taste.

Drain the pasta and mix with carrot sauce to coat. Mix in parsley and transfer past to dish.

Roll up the carrot slivers and place on top of pasta. Decorate with parsley leaves.