Begin by bringing a large pot of salted water to a rolling boil over high heat. Add in 16 oz of dry pasta and cook according to package instructions until al dente, approximately 8-10 minutes. Remember to reserve at least 1 cup of pasta water before draining the pasta in a colander.

While the pasta is cooking, heat 1 tablespoon of olive oil in a large pan over medium heat. Add the thinly sliced half yellow onion, cooking for 2-3 minutes until it becomes translucent and soft.

Stir in 1 teaspoon of minced garlic and sauté for an additional minute. Next, incorporate 3 cups of chopped carrots and 2 cups of vegetable broth into the pan. Cover and let it simmer for 3-4 minutes.

Once the carrots are tender, transfer the contents into a blender. Add the remaining vegetable broth, ½ cup of heavy cream (or coconut milk), 1 tablespoon of Dijon mustard, and 1 teaspoon of brown sugar. Blend until completely smooth.

Return the carrot sauce to the pan over very low heat, adding the drained pasta. Stir well to coat the pasta evenly with the sauce and gradually add reserved pasta water until desired consistency is reached.

In a small skillet, heat 1 tablespoon of olive oil over medium heat. Blend 1 slice of stale bread into breadcrumbs. Add the breadcrumbs and ¼ teaspoon of garlic salt, stirring continuously until golden brown.

Scoop the creamy carrot pasta into bowls, topping with toasted breadcrumbs for added crunch. Optionally garnish with freshly chopped basil.