Pasta With Carrot Sauce Recipes

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PASTA WITH CARROT SAUCE AND RICOTTA SALATA



Pasta with Carrot Sauce and Ricotta Salata image

Soft, sweet carrots make the perfect pasta sauce in this easy weeknight dinner recipe. We cook them first, the blend them until smooth with tender leeks and heavy cream to make the most delightful sauce for any pasta shape. Be sure to keep the pasta al dente and top your finished dish with an ample shaving of ricotta salata cheese.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

Kosher salt
12 ounces campanelle
2 tablespoons unsalted butter
10 ounces small carrots, scrubbed and chopped
1/2 leek (white and light green parts only), trimmed, washed and sliced
1 clove garlic, sliced
Freshly ground pepper
2 cups vegetable broth
3 tablespoons heavy cream
2 ounces ricotta salata cheese, coarsely grated
Red pepper flakes, for topping (optional)

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
  • Meanwhile, heat the butter in a medium saucepan over medium-high heat. Add the carrots, leek and garlic and season with salt and pepper. Cook, stirring occasionally, until the carrots begin to soften, about 8 minutes. Add the vegetable broth and bring to a boil, then reduce the heat and simmer until the vegetables are very tender, about 8 minutes.
  • Transfer the mixture to a blender and puree until smooth. Wipe out the saucepan and add the carrot puree to the pan. Stir in the heavy cream and heat over medium heat. Add the pasta and toss well to coat, adding the reserved cooking water 1 to 2 tablespoons at a time if the sauce seems too thick. Season with salt.
  • Divide the pasta among bowls. Top with the ricotta salata and a pinch of red pepper flakes, if desired.

Nutrition Facts : Calories 478, Fat 16 grams, SaturatedFat 8 grams, Cholesterol 43 milligrams, Sodium 583 milligrams, Carbohydrate 72 grams, Fiber 6 grams, Sugar 7 grams, Protein 14 grams

CARROT PASTA SAUCE



Carrot Pasta Sauce image

The fresh ingredients and the short cooking time, make this a perfect light summer pasta dish. I found this recipe online claiming to be a fake tomato sauce. It doesn't taste like tomato, but then again it doesn't really taste like carrot either. The way all of the flavors mesh, it's really an indescribable flavor. Everyone seems pretty skeptical until they try it.

Provided by OwlMonkey

Categories     One Dish Meal

Time 20m

Yield 2 serving(s)

Number Of Ingredients 8

1 small white onion
1 carrot, finely grated about one cup
1 1/2 tablespoons tamari soy sauce or 1 1/2 tablespoons soy sauce
3 tablespoons extra virgin olive oil
2 tablespoons parmesan cheese
1 tablespoon fresh parsley, for topping
1 tablespoon roasted sunflower seeds
8 ounces penne (or pasta of your choice)

Steps:

  • Chop the onions well and saute them in a skillet with the oil for about 10 minutes. Add the grated carrots and cook for other 5-8 minutes adding your soy sauce and a few Tablespoons of the pasta water to keep the sauce moist. When ready puree the sauce in a hand blender and put it back in the skillet.
  • In the meantime cook the pasta as directed and before draining it save few spoons of its water. Add the pasta to the skillet and mix until well combined. Serve the pasta topped with sunflower seeds, parsley, parmesan cheese and a swirl of olive oil.

Nutrition Facts : Calories 664, Fat 26.2, SaturatedFat 4.2, Cholesterol 4.4, Sodium 858, Carbohydrate 98.1, Fiber 14.5, Sugar 3.3, Protein 13.3

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