Name: Carrot Pasta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mediterranean-Inspired
Ingredients: 1 lb carrots, peeled and chopped; 2 tablespoons olive oil; 2–3 garlic cloves; ½ small onion, chopped (optional); ½ cup vegetable or chicken broth; ½ cup grated parmesan cheese; Salt and pepper, to taste; 12 oz pasta of choice (spaghetti, rigatoni, or penne); Fresh parsley or basil, for garnish (optional)

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This Carrot Pasta is light, creamy, and vibrant — a simple dish that turns humble carrots into something surprisingly elegant. I blend sweet roasted carrots with garlic, olive oil, and parmesan to create a silky sauce that clings to every noodle. It’s a comforting yet fresh meal that I love serving any time of year.

Why You’ll Love This Recipe

I love this recipe because it’s colorful, nourishing, and full of flavor with minimal ingredients. The natural sweetness of the carrots pairs beautifully with the savory garlic and cheese. It’s a great way to sneak in veggies, and it works with any pasta I have on hand. I also enjoy how easy it is to prepare — perfect for busy nights. Carrot Pasta

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Carrots, peeled and chopped
Olive oil
Garlic cloves
Onion (optional, for depth)
Vegetable or chicken broth
Parmesan cheese
Salt and pepper
Pasta of choice (spaghetti, rigatoni, or penne)
Fresh parsley or basil (optional, for garnish)

Directions

I preheat the oven to 400°F (200°C) and toss the carrots with olive oil, salt, and pepper. I roast them on a baking sheet for 25–30 minutes until tender and slightly caramelized.
While the carrots roast, I boil a pot of salted water and cook the pasta until al dente, reserving ½ cup of pasta water before draining.
In a blender or food processor, I combine the roasted carrots, garlic, a splash of broth, and parmesan cheese. I blend until smooth, adding more broth or pasta water to reach a creamy consistency.
I return the drained pasta to the pot and toss it with the carrot sauce over low heat.
I adjust seasoning with salt and pepper and serve warm, garnished with fresh herbs and extra cheese if I’m feeling fancy.

Servings and Timing

This recipe makes 4 servings. It takes 10 minutes to prep and 30 minutes to cook.

Variations

I sometimes add red pepper flakes for a little kick.
A splash of cream or coconut milk makes the sauce even silkier.
I’ve blended in cooked white beans or cashews for a protein boost.
Roasted garlic adds a deeper, mellow flavor.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently on the stovetop with a splash of water or broth to loosen the sauce. The flavors deepen beautifully overnight. Carrot Pasta

FAQs

Can I make the sauce ahead of time?

Yes! I store the sauce in the fridge for up to 4 days or freeze it for a month. I just reheat and toss with fresh pasta.

What kind of carrots should I use?

I use standard orange carrots, but rainbow carrots also work and add a beautiful twist.

Can I make this vegan?

Definitely — I skip the parmesan or use a dairy-free alternative. Nutritional yeast adds a nice cheesy flavor.

What pasta works best with this sauce?

I prefer short pasta like penne or rigatoni, but spaghetti or fettuccine also pair well with the creamy texture.

Can I add protein to this dish?

Yes! I sometimes add grilled chicken, crispy chickpeas, or sautéed shrimp for extra substance.

Conclusion

This Carrot Pasta is one of my favorite ways to turn basic ingredients into something bright, creamy, and satisfying. I love the sweet-savory balance and how easy it is to adapt to whatever I have in the kitchen. It’s comfort food that feels fresh and nourishing — a win for any night of the week.