Easy canape: Roasted carrot stuffed rigatoni with black truffles

Roast carrots with grapeseed oil and salt at 330; reduce a small amount of cream by half with ground coriander; when carrots are fork tender puree in food processor with just enough cream to loosen puree; season with salt; boil rigatoni until cooked through- drain & toss lightly with olive oil; put puree into a large ziplock bag, cut off a small corner (use a pastry bag if you have one) and pipe puree into rigatoni, filling from each side; garnish with chopped truffles