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Creamy Carrot Pasta with Pesto and Carrot Top Greens Recipe

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3.9 from 6 reviews

This vibrant and creamy carrot pasta sauce offers a fresh, spring-inspired twist to traditional mac and cheese. Using carrots as the base for a smooth and flavorful sauce paired with a bright carrot top pesto, this recipe is a delicious and nutritious way to enjoy pasta. Ready in just 25 minutes, it’s perfect for families and can be easily frozen for quick meals.

Ingredients

Pasta and Sauce

  • 12 ounces short-shaped pasta
  • 1 tablespoon olive oil, plus extra for the pasta
  • 6 medium carrots
  • 4 cloves garlic, chopped
  • 1 large onion, chopped
  • 2 cups chicken or vegetable stock, divided
  • ½ cup cream cheese (can be light)
  • ½ cup grated parmesan cheese
  • 1 teaspoon sea salt, plus more to taste
  • 1 pinch pepper
  • 1 pinch chili flakes

Carrot Top Pesto

  • 1 cup carrot top greens (see notes)
  • 2 tablespoons olive oil
  • 2 tablespoons toasted cashews
  • 2 tablespoons parmesan cheese
  • 2 tablespoons fresh lemon juice
  • 1 small garlic clove
  • 1 pinch sea salt

Instructions

  1. Cook Pasta: Bring a large pot of salted water to a boil. Add the short-shaped pasta and cook until al dente according to package instructions. Drain the pasta and return it to the pot. Toss with a little olive oil to prevent sticking.
  2. Prepare Pesto: Place carrot top greens, olive oil, toasted cashews, parmesan, lemon juice, garlic, and a pinch of sea salt into a food processor. Blend on high until mostly smooth. Add 1-2 tablespoons of water if needed to thin the pesto to desired consistency.
  3. Sauté Vegetables: Heat 1 tablespoon of olive oil in a large frying pan over medium-high heat. Add chopped carrots, garlic, and onion. Sauté for about 5 minutes until fragrant and slightly softened.
  4. Steam Carrots: Pour ½ cup of chicken or vegetable stock into the pan with the vegetables. Cover and let steam until carrots are tender and liquid has mostly evaporated.
  5. Blend Sauce: Transfer the cooked vegetables to a blender. Add 1 cup of the chicken or vegetable stock, cream cheese, parmesan cheese, sea salt, pepper, and chili flakes. Blend on high until smooth and creamy. Add up to ½ cup extra stock if the sauce needs thinning. Taste and adjust seasoning as needed.
  6. Combine Sauce and Pasta: Pour the creamy carrot sauce over the cooked pasta in the pot. Gently toss until the pasta is evenly coated with the sauce.
  7. Serve: Plate the pasta and spoon the carrot top pesto on top for a flavorful and colorful garnish. Optionally, mix pesto into pasta before serving if preferred.

Notes

  • If carrot tops are unavailable or insufficient, substitute fresh parsley or use store-bought pesto.
  • The sauce quantity looks generous but is ideal for achieving a super creamy pasta texture.
  • For presentation, the pesto is best served on top, but it can also be mixed into the pasta for an evenly distributed flavor.
  • This recipe was inspired by Sylvia Fontaine’s vegan carrot sauce from Feasting at Home.

Find it online: http://bitezly.com/creamy-carrot-pasta-with-pesto-and-carrot-top-greens-recipe/