Get the Recipe Carrot Pasta with Carrot Ribbons and Fresh Thyme
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Get the Recipe Carrot Pasta with Carrot Ribbons and Fresh Thyme
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This carrot pasta is what weeknight dinner dreams are made of - pappardelle noodles and carrot ribbons tossed in a light cream sauce that's luxurious and herb-filled. Ready in just 30 minutes.
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Ingredients
- 16 16 ounces dried pappardelle or fettuccine noodles
- 3 3 whole carrots ribboned*
- 1 1 cup carrots small diced*
- 2 2 Tablespoons butter
- 2 2 Tablespoons extra virgin olive oil
- 1 1 cup shallot finely diced
- kosher salt to taste
- 4 4 garlic cloves minced
- 1 ½ 1 ½ Tablespoons fresh thyme chopped
- 1 1 Tablespoon fresh parsley chopped, plus more for garnish
- 2 2 dashes Worcestershire sauce vegetarian if needed
- Pinch red pepper flakes
- ¼ ¼ cup dry white wine or additional vegetable stock
- 1 1 cup vegetable stock
- ½ ½ cup reserved pasta water
- ¼ ¼ cup half and half
- 1/2 1/2 cup walnuts chopped for garnish
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Instructions
- Bring a large pot of salted water to boil. When ready, cook the pasta according to directions on the package to just shy of al dente. Continue on with the recipe as the water comes to a boil. Set out a measuring cup to remind yourself to reserve pasta water.
- To prepare the carrots, first use a vegetable peeler to make ribbons by peeling on one side, then flipping to the opposite side and peeling it until you cannot anymore. Dice the remaining part of the carrot so it doesn’t go to waste. Set aside.
- In a large skillet or Dutch oven, melt butter and heat oil over medium to medium-high heat. Add the diced shallot and carrot, along with a pinch of salt, and saute for 8-10 minutes.
- Stir in garlic, thyme, and carrot ribbons, along with two dashes of Worchestershire sauce. Add a pinch of red pepper flakes and/or freshly ground black pepper as desired, and another pinch of salt. Cook for 2 minutes.
- Deglaze the pan with white wine or vegetable stock. Let it reduce for 1-2 minutes, then add remaining stock. Bring to a simmer to reduce slightly and thicken, for approximately 5 minutes.
- This is a great time to toast the walnuts! Add them to a small skillet over medium-low heat for 2-3 minutes until warm and fragrant. Be careful not to burn them. Chop, and set aside for garnish.
- Once the noodles are just under al dente - reserve some pasta water - then drain, but DO NOT rinse. Then, add them to the pot with the sauce and toss to coat. Stir in additional pasta water, starting with ¼ cup, and half and half. Bring to a simmer again, for about 2 minutes, until pasta is cooked to al dente.
- Serve with chopped walnuts and carrot greens/parsley on top.
Equipments used:
Notes
- Carrots: you'll need 5-6 whole carrots in total, around 1 pound.
Nutrition Information
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Calories
725kcal
(36%)
Carbohydrates
104g
(35%)
Protein
21g
(42%)
Fat
29g
(45%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
10g
Monounsaturated Fat
10g
Trans Fat
0.3g
Cholesterol
116mg
(39%)
Sodium
383mg
(16%)
Potassium
857mg
(24%)
Fiber
9g
(36%)
Sugar
12g
(24%)
Vitamin A
13628IU
(273%)
Vitamin C
16mg
(18%)
Calcium
139mg
(14%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 725 kcal
% Daily Value*
| Calories | 725kcal | 36% |
| Carbohydrates | 104g | 35% |
| Protein | 21g | 42% |
| Fat | 29g | 45% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 10g | 59% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 116mg | 39% |
| Sodium | 383mg | 16% |
| Potassium | 857mg | 18% |
| Fiber | 9g | 36% |
| Sugar | 12g | 24% |
| Vitamin A | 13628IU | 273% |
| Vitamin C | 16mg | 18% |
| Calcium | 139mg | 14% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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