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Creamy pasta with carrot sauce and carrot top pesto

Creamy pasta with carrot sauce and carrot top pesto

Based on 19 ratings
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Carolin Roitzheim

Carolin Roitzheim

Food Editor at Kitchen Stories

"Carrots can be more than just a side dish, salad, or soup; They can also be a wonderfully creamy, colorful pasta accompaniment. Like ripe tomatoes, carrots have a subtle sweetness that pairs well with tangy Parmesan, lemon juice, and a bit of crème fraîche to make an incredible pasta sauce. Don’t discard your carrot greens! They make a great pesto or gremolata, as in this recipe, which adds a mildly spicy and grassy-fresh note to the dish and cuts through the creamy carrot sauce. If you can't find carrots with greens, just use parsley instead. What's missing for perfect pasta? For me, a little crunch! Toasted almonds, or other nuts of your choice. Not sure which pasta to use? I'm a huge fan of conchiglie: The shell shape is just adorable, and the pasta collects a little sea of sauce inside. Of course, you can use other pasta shapes, like orecchiette or even pappardelle."
Difficulty
Easy 👌
Preparation
40 min
Baking
0 min
Resting
0 min

Ingredients

2Servings
250 g
conchiglie
carrots with top greens
shallots
cloves
garlic
150 ml
vegetable broth
tbsp
crème fraîche
1 sprigs
parsley
¼
lemon
30 g
Parmesan cheese
tbsp
olive oil
1 tbsp
butter
15 g
sliced almonds (toasted, optional)
chili flakes (for decorating)
salt
pepper
MetricImperial

Utensils

knife, cutting board, peeler, grater, large pot, pot, spatula, liquid measuring cup, immersion blender

How-To Videos

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Nutrition per serving

Cal856
Fat34 g
Protein25 g
Carb112 g
  • Step 1/ 4

    Cut off the carrot greens approx. 15 cm/6 in. above the stalk and set the greens aside for use later, discard the stems and stalk. Peel and coarsely chop the garlic, shallots, and carrots. Grate the Parmesan cheese. Zest and juice the lemon. In a large pot, bring water to a boil for pasta and salt well.
    • cloves garlic
    • shallots
    • carrots with top greens
    • ¼ lemon
    • 30 g Parmesan cheese
    • salt
    • knife
    • cutting board
    • peeler
    • grater
    • large pot

    Cut off the carrot greens approx. 15 cm/6 in. above the stalk and set the greens aside for use later, discard the stems and stalk. Peel and coarsely chop the garlic, shallots, and carrots. Grate the Parmesan cheese. Zest and juice the lemon. In a large pot, bring water to a boil for pasta and salt well.

  • Step 2/ 4

    In a medium pot, melt butter over medium heat. Sauté shallots and ⅔ of the garlic in it until golden, for approx. 3 min, stirring often. Add carrots, sauté briefly, then deglaze with vegetable broth. Bring to a boil, then cover the pot, reduce heat, and simmer until carrots are fork-tender, for approx. 10 min. Meanwhile, add pasta to the boiling water and cook until al dente according to package directions. Reserve about 250 ml/1 cup of the pasta water before draining the pasta, then return the pasta to the large pot.
    • 1 tbsp butter
    • 150 ml vegetable broth
    • 250 g conchiglie

    In a medium pot, melt butter over medium heat. Sauté shallots and ⅔ of the garlic in it until golden, for approx. 3 min, stirring often. Add carrots, sauté briefly, then deglaze with vegetable broth. Bring to a boil, then cover the pot, reduce heat, and simmer until carrots are fork-tender, for approx. 10 min. Meanwhile, add pasta to the boiling water and cook until al dente according to package directions. Reserve about 250 ml/1 cup of the pasta water before draining the pasta, then return the pasta to the large pot.

  • Step 3/ 4

    While the carrots and pasta are cooking, prepare the pesto. Purée the carrot greens, parsley, lemon zest, remaining garlic, and olive oil in a measuring cup with an immersion blender or in a stand mixer. Add more olive oil if needed, season with salt, and blend well. Set the pesto aside.
    • 1 sprigs parsley
    • tbsp olive oil
    • salt
    • pot
    • spatula
    • liquid measuring cup
    • immersion blender

    While the carrots and pasta are cooking, prepare the pesto. Purée the carrot greens, parsley, lemon zest, remaining garlic, and olive oil in a measuring cup with an immersion blender or in a stand mixer. Add more olive oil if needed, season with salt, and blend well. Set the pesto aside.

  • Step 4/ 4

    Once the carrots are cooked until soft, add the contents of the pot to the stand mixer along with the crème fraîche, lemon juice, and Parmesan cheese, or purée in the pot using an immersion blender until the sauce is very fine and creamy. Pour the sauce over the pasta in the pot, add pasta water, mix well, and season again with salt and pepper. Serve with the pesto and almonds to taste and chili flakes.
    • tbsp crème fraîche
    • salt
    • pepper
    • 15 g sliced almonds (toasted, optional)
    • chili flakes (for decorating)

    Once the carrots are cooked until soft, add the contents of the pot to the stand mixer along with the crème fraîche, lemon juice, and Parmesan cheese, or purée in the pot using an immersion blender until the sauce is very fine and creamy. Pour the sauce over the pasta in the pot, add pasta water, mix well, and season again with salt and pepper. Serve with the pesto and almonds to taste and chili flakes.

  • Enjoy your meal!

    Creamy pasta with carrot sauce and carrot top pesto

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