For the carrot pesto: Peel the carrots and cut into slices. Peel the onion and cut into small pieces. Put the tomato paste, oil, thyme, oregano and paprika in a blender and puree until creamy. Season with salt and pepper. Carrot pesto fill into jars and seal.

Boil the pasta in plenty of salted water until firm to the bite. Drain the pasta, collecting some pasta water. Mix the pasta with 2-3 tablespoons of carrot pesto and a little pasta water. Arrange the pasta on plates and serve sprinkled with Parmesan.