Preheat oven to 425F degrees. In a bowl, mix carrots with olive oil and garlic. Season with salt and pepper.
Place carrots and garlic on a medium-sized pan covered with aluminum foil or parchment paper, and bake for 25 - 30 minutes. Stir every 10 minutes.
Cook the pasta according to the instructions.
Remove the carrots from the oven and blend them with a food processor or a blender. Add the cheese, cream and puree. Add the reserved water in small increments until you get the desired consistency.
Drain pasta, add to a bowl, and add the carrot mixture. Stir well, and garnish with arugula.