Carrot Pasta

This carrot pasta is tossed in a vibrant, veggie-infused sauce that brings color and nutrition to your plate.

When it comes to pasta, there are so many options - from pasta alla salmone to rigatoni carbonara to pasta al pesto to bucatini cacio e pepe.

But how about a pasta where it tastes so good, you don't even realize you are eating something loaded with veggies or in this case - carrots!

Why This Recipe Works

• Nutrient rich - Carrot pasta is packed with essential vitamins and minerals like vitamin A, fiber, and antioxidants, promoting overall well-being.
• Naturally sweet - The natural sweetness of carrots provides a subtle, pleasing flavor, reducing the need for excessive added sugar.
• Vibrant presentation - Its bright orange hue adds visual appeal, making it visually enticing and appealing to both kids and adults.

Jump to:

• Why This Recipe Works
• Ingredient Notes
• Ingredient Swaps
• Step-by-Step Photos
• FAQs
• Variations
• Equipment
• Pro Tips/Recipe Notes
• Other Pasta Recipes
• Carrot Pasta

Ingredient Notes

• Carrots - Select fresh, firm, and vibrant orange carrots. You can also experiment with different carrot varieties like heirloom or purple carrots for unique colors and flavors.
• Onions and garlic - A sauce needs onion and garlic at its base and this is no different.
• Vegetable broth - Helps thin out the sauce while adding some additional flavor.
• Tomato paste - A little goes a long way in adding a rich tomato flavor.
• Balsamic vinegar - Adds some umami flavor to balance out the sweetness of the carrots.
• Salt, black pepper and crushed red pepper flakes - Enhances the overall flavor of the dish.
• Pasta - Choose a type of pasta that complements the carrot flavor and texture. Options like penne, rigatoni or ziti work well.
• Parmesan cheese - Gives a slightly nutty, salty flavor to the sauce.

Ingredient Swaps

While this spicy rigatoni is pretty perfect, you can mix up the ingredients. Some variations include:

• While carrots are in the title, you could swap them for sweet potatoes or butternut squash. Just keep in mind the flavor will be different.
• Sweet onions are my go-to here , but white, yellow, red onions or shallots will work as well. They all high slightly different flavors.
• Chicken stock can be used instead of vegetable broth.
• If you don't have crushed red pepper flakes, use cayenne pepper. Just use half of the amount.
• This is a vegetarian dish, but if you want some protein, consider adding pancetta, chicken, sausage or shrimp.

Step-by-Step Photos

Please note full ingredient list and instructions can be found in recipe card below.

On a baking sheet, combine the chopped carrots and onion, and give them a good toss with some olive oil. Roast at 425ºF for 15 minutes, then flip everything over and let it bake for an additional 15 minutes. When you have just 5 minutes left, add the garlic so it doesn't get burnt.

Once your roasted veggies are done, place them in a blender along with the remaining ingredients. Blitz everything until it transforms into a velvety sauce.

Add the cooked penne, sauce and cheese to a pan. Toss to combine while adding ¼ cup of the reserved pasta water. Taste and adjust for seasoning.

FAQs

Variations

While I like the dish as is, you can customize this recipe to your preference. Some variations include:

• Pasta - While penne is my go-to, ziti or rigatoni work as well.
• Protein - This dish has no protein, but pancetta works great. You can also use other proteins like shrimp, sausage or chicken.
• Veggies - Asparagus, broccoli or peppers would complement the sauce well.
• Texture - Some toasted breadcrumbs or pine nuts can add great texture and flavor.

Equipment

The equipment you use is important to how the carrot pasta turns out. What is needed is the following:

• Sheet pan - Used to roast the carrots, onions and garlic.
• Blender - Needed to puree the carrots as well as the other ingredients to form a sauce.
• Skillet/Dutch oven - You want something large enough to toss the pasta with the sauce.
• Spoon - You want a good wooden spoon to stir everything together.
• Cheese grater - I mentioned multiple time but use a cheese block and grate yourself.

Pro Tips/Recipe Notes

• You control the amount of heat, so if you like it spicier, increase the crushed red pepper flakes by ¼ teaspoon until you like the spice level. If you want it less spicy reduce the amount by ¼ teaspoon at a time.
• Make sure the water you are cooking the pasta in is salted as some of the flavor comes from it.
• DO NOT overcook the pasta when boiling. You want it just al dente or slightly under. It continues to cook with the sauce.
• Thin the sauce as needed. If the sauce is too thick, use some of the pasta water to get to your liking.
• Don't use pre-shredded cheese. You want if finely grated so it melts well. Pre-shredded has added ingredients that will just make it clump up.
• If you want some protein, pancetta or Italian sausage are great options.

Other Pasta Recipes

If you’ve tried this carrot pasta recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.