Carrot Pesto Pasta

Carrot Pesto Pasta (via abeautifulmess.com)If you’re like me, then you are likely drawn to any recipe that contains the word “pasta” in it. I pretty much am always willing to say yes to pasta. 🙂 This is a fun one though as it’s got some unexpected flavors for a pasta dish, plus it is SUPER quick and easy to make. I think you’re gonna like it.

Carrot Pesto Pasta (via abeautifulmess.com) Carrot Pesto Pasta (via abeautifulmess.com) The carrot pesto is a little bit savory, a little bit sweet, and still has some delicious creaminess going on due to the Parmesan. Mmmm. Plus the only “cooking” you really have to do is throw stuff in a food processor and boil water. Pretty advanced stuff. Here’s the recipe if you want to give this one a try, and I totally recommend you do soon.

Carrot pesto ingredientsCarrot Pesto Pasta, serves four

3 large carrots (8 oz.)
1/3 cup pine nuts
2 cloves of garlic
1/3 cup Parmesan cheese
1/4 teaspoon ginger
1/4 teaspoon turmeric
1/4 teaspoon cayenne
1 teaspoon salt plus more for the top
1/3 cup olive oil
1 lb. pasta (I used ziti)
1-2 tablespoons chopped parsley
pepper
1 lemon

Peel the carrots and give them a rough chop so they will fit in your food processor or a good blender. Then combine the carrots, pine nuts, garlic, Parmesan, ginger, turmeric, cayenne, and 1 teaspoon salt in the processor.

Carrot pesto recipeGrind, then slowly add the olive oil while the mixer is on if that’s an option. If not, just add it in 2-3 small batches. Once the pesto is the consistency of creamy hummus, taste and add more spices or salt if you think it needs it.

Cook the pasta according to the directions. Drain, then toss with the pesto.

Carrot Pesto Pasta (via abeautifulmess.com) Sprinkle a little more Parmesan on top along with some salt, pepper, and chopped parsley. Just before serving, squeeze the lemon juice over each serving for a bright pop of flavor that I think goes well with the carrot pesto. Enjoy! I don’t have any additional notes for this recipe except just a reminder that you can swap out the pasta for a whole wheat or gluten free pasta of your choosing. Do your thing.

And if Carrot Pesto Pasta just doesn’t sound like the right pasta for you, check out our pasta archives or my favorite quick toasted ravioli salad. We’ve also shared a number of from scratch pasta making posts over the years as well. Happy pasta nights to you! xo. Emma

Credits // Author and Photography: Emma Chapman. Photos edited with the NEW A Beautiful Mess actions

  • Just want to let you know that we tried this recipe months ago and it is in our regular rotation. I was skeptical by some of the ingredients but we followed your recipe faithfully except for subbing walnuts for pine nuts, but you nailed it. Great balance of flavors. Thanks for publishing this!

  • So good! I added some nutritional yeast, basil, mint and leftover pasta water. Loved it!

  • I made this the other day and it was fantastic! I ended up roasting the carrots and garlic in the oven and toasting the pine nuts before making the pesto. I also used fresh ginger. Overall, it was rich and flavorful, slightly sweet — very very good!

  • I made this tonight – wonderful! I have interstitial cystitis so I try to avoid tomato sauce because it is so acidic.

  • Ah this looks so delicious! Definitely going to be trying it out!

    x Annabelle
    travelsandtea.com

  • I LOVE Pesto and I agree with you… anything pasta just makes my mouth water!
    Aleeha xXx
    http://www.halesaaw.com/

  • Cooking method could boost some nutrients. I didn’t know about carrots in particular, so I googled it. Just FYI for anyone interested!

    https://well.blogs.nytimes.com/2013/10/18/ask-well-does-boiling-or-baking-vegetables-destroy-their-vitamins/

    We get great carrots from our CSA that have a wonderful raw flavor that I think would bring a freshness to this dish that you wouldn’t have with roasted carrots. But I think conventional carrots might benefits from the depth of flavor that comes with roasting. It will be interesting to hear what people find!

  • Wow this is such an interesting combo! I have never heard of carrot pesto before but I am very intrigued… may have to try this for my valentine’s stay at home date!

    Julia – http://bunnybaubles.com

  • I was thinking the same thing 🙂 I think roasting them first would add even more flavor, and make the texture much creamier. I’ll let you know!

  • I am definitely trying this recipe this weekend. Looks delicious and love how all the ingredients are things I usually have in my house at all times anyway, so perfect for one of those nights where no one remembered to plan what’s for dinner. Love it!

  • This sounds like a great idea.
    I bet you could make carrot romesco, too. (almonds instead of pine nuts)

  • I’ve never tried carrot pesto, but it looks so delicious!
    https://www.makeandmess.com/

  • Food processor for the win! I don’t eat dairy though so I might try replacing the parmesan with nutritional yeast. Can’t wait to try it!

  • I am so trying this for lunches next week! I have been making a spinach based pesto that is delish and this should be a great change up. I plan on adding lots of other veggies in with the pasta too. Thanks, Emma!

  • This sounds soooo yummy! And yes, I totally gravitate to ANYTHING that says pasta! Lol

    Xo,

    Megan at Lush to Blush

  • Oh. My. God. Who needs cheese when carrots look even tastier?! I’m really happy about this recipe because I am currently in detox mode and I love pasta. Thanks!

    – Greta

  • Oooh want to try this. Your red wine and mushroom pasta is one my easy, go-to, quick meals to make!
    www.wonderlandsam.com

  • Oh yes please!! I will be roasting my carrots first though for a smoother consistency. Brilliant recipe!

  • This looks so good, and it sounds healthy too!

    Charmaine Ng | Architecture & Lifestyle Blog
    http://charmainenyw.com

  • Yessssss. ANYTHING with the word pasta, I am DOWN for. This looks so delicious!! Will be trying this recipe very soon. ♡
    xx Taylor | www.mycupofchic.com | @taylorwinkelmeyer

  • You certainly can if you like. It will add a bit more time and you may lose a few nutrients (as usually the more or longer you cook vegetables the more they lose all their original raw goodness) but I bet it would make your pesto more like sauce-very creamy. So that could be fun.

    🙂

    -Emma

  • Thanks! That’s how I like to cook at home: simple but with fun twists. Makes it interesting but still do-able for at home cooking.

    -Emma

  • Ha! As an American writer I guess I can’t say I’m shocked. 🙂 Hi from across the world though!

    🙂

    -Emma

  • The reason why I opened this post is because i’m a huge pasta fan haha
    This looks delicious! I’m saving it to try it 🙂 x

  • This intrigues me but I’m shocked you didn’t boil or roast the carrots beforehand! I may try this my own way!

  • Whoa! I am so going to try this soon. Emma, you always nail it with simple recipes that are just a little bit different and intriguing! My favorite kind.

  • As an Italian reader I have to say that I was quite suffering while reading this post XD

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