Carrot Pasta

This Carrot Pasta is so fresh tasting for Spring, or whenever you have a bounty of carrots available. It is fast, easy and sure to be a hit with the entire family. The pasta can be served either warm or cold and is perfect for leftovers.

Ingredients in Carrot Pasta

• Pasta: to make this dish I used Spinach Pasta; however, whatever your favorite noodle is will work just fine.
• Large Carrots: If you wish to make the carrot ribbons as I have in the photos, you will have to use full-sized carrots (peeled) and then made into ribbons.
• Olive Oil
• Red Wine Vinegar
• Cumin Powder
• Ground Coriander
• Salt & Pepper
• Feta Cheese: I prefer the flavor of freshly crumbled feta over pre-crumbled. I feel the brine in the packaging adds a lot of flavor and keeps the cheese from drying out too much.
• Chives: I really like the chives in this dish for their very subtle onion flavor, if you prefer you could substitute green onions
• Cilantro: I think the cilantro really adds a great deal of flavor to this dish; however, I also know a fair segment of people are not fans, if you are among the non-fans, you can easily omit this ingredient.
• Dill: Fresh dill is a key component to this recipe, so I would not suggest substituting it.

How to make carrot pasta

• Cook pasta according to package directions, reserving about 1 cup of the cooking water.
• Using a peeler, peel the carrots into strips.
• Heat the oil in a large skillet. Add the carrots and cook, stirring with tongs. While the noodles are cooking, add 2 Tablespoons of the red wine vinegar, the cumin, coriander, salt and pepper. When the carrots, are done, about 5 minutes, remove from heat.
• Stir in the prepared pasta. Fold in the feta cheese, chives, cilantro and dill. Top with remaining Tablespoon of vinegar and salt and pepper to taste.
• Serve warm or chilled.

How to make the carrot strips:

Begin by washing and peeling your carrots. I find the easiest way to make the carrot strips is to simply continue using a peeler and peel off strips. If you prefer, you could also use a mandolin or simply a sharp knife. If you are ok with a slightly different “noodle” style, you could also use a spiralizer.

How to store leftover carrot pasta

Store in an airtight container in the refrigerator for 3-4 days. As this pasta tastes very good chilled, it is perfect for leftovers as you don’t even need to reheat it.

What to serve with Carrot Pasta

1. Green salad: A simple green salad with a light vinaigrette is a great accompaniment to the pasta. Choose greens like arugula or baby spinach for a fresh and flavorful salad. Our Chick Fil’ A Copycat Kale Crunch Salad would be a great pick.
2. Garlic bread: Garlic bread pairs well with pasta dishes, and the added flavor will complement the sweetness of the carrots and the tangy feta cheese. This Air Fryer Texas Toast would be great.
3. Grilled vegetables: Grilled or roasted vegetables like zucchini, eggplant, and bell peppers can be a colorful and flavorful side dish that complements the pasta.
4. Roasted chicken: A roasted or grilled chicken breast is a great protein source that can be served alongside the pasta for a more filling meal.
5. Bruschetta: A tomato and basil bruschetta is a tasty and refreshing side dish that complements the pasta well.

CARROT PASTA

Anne

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course pasta

Cuisine American

Servings 4

Ingredients

  

• 12 ounces pasta
• 1 pound large carrots about 4
• ¼ cup olive oil
• 3 Tablespoons red wine vinegar divided
• 1 ½ teaspoons cumin
• ½ teaspoon coriander
• 1 teaspoon salt
• ½ teaspoon black pepper
• 7 ounces feta cheese
• 3 Tablespoons chives minced
• ¼ cup cilantro chopped
• 2 Tablespoons dill minced

Instructions

 

• Cook pasta according to package directions, reserving about 1 cup of the cooking water.
• Using a peeler, peel the carrots into strips.
• Heat the oil in a large skillet. Add the carrots and cook, stirring with tongs. While the noodles are cooking, add 2 Tablespoons of the red wine vinegar, the cumin, coriander, salt and pepper. When the carrots, are done, about 5 minutes, remove from heat.
• Stir in the prepared pasta. Fold in the feta cheese, chives, cilantro and dill. Top with remaining Tablespoon of vinegar and salt and pepper to taste.
• Serve warm or chilled.

Keyword carrot pasta

What to Serve with Carrot Pasta Recipe?

• Copycat Little Caesars Cheesy Bread
• Rosemary Sea Salt Bread
• Cheesy Potato Bites
• Ranch Potatoes
• A large Salad
• Fresh Fruits

Carrot Pasta Recipe

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 35 minutes mins

Total Time 47 minutes mins

Course Dinner

Cuisine American

Servings 4 servings

Ingredients

  

• 1 lb baby carrots sliced
• 1.5 tsp cumin
• 1/2 tsp coriander
• 1 tsp salt divided
• 1/2 tsp black pepper divided
• 1/4 cup olive oil
• 1 Tbsp red wine vinegar
• 1/4 cup cilantro chopped
• 2 Tbsp Chives diced
• 2 Tbsp Dill Weed diced
• 5 oz crumbled Feta cheese

Instructions

 

• Heat oven to 475
• Line a baking pan with parchment paper. Add carrots, sprinkle with cumin and coriander. Add half the salt and pepper and 2T of the olive oil. Stir to combine. Roast 10 minutes. Stir, roast 5 additional minutes.
• Cook pasta to instructions. Drain. Add vinegar, remaining olive oil, salt and pepper. Stir through the remaining ingredients.