Ingredients
Scale
- 12 ounces short pasta (gluten-free if needed)
- 1 tablespoon olive oil (plus extra for pasta)
- 6 medium carrots, peeled and chopped
- 4 cloves garlic, chopped
- 1 large onion, chopped
- 2 cups chicken or vegetable stock (divided)
- ½ cup cream cheese (can be light)
- ½ cup grated Parmesan cheese
- 1 teaspoon sea salt (plus more to taste)
- 1 pinch pepper
- 1 pinch chili flakes
- 1 cup carrot top greens
- 2 tablespoons olive oil (for pesto)
- 2 tablespoons toasted cashews (for pesto)
- 2 tablespoons parmesan (for pesto)
- 2 tablespoons fresh lemon juice (for pesto)
- 1 small garlic clove (for pesto)
- 1 pinch sea salt (for pesto)
Instructions
- Cook pasta in salted boiling water until al dente, then toss with olive oil.
- Blend pesto ingredients in a food processor until mostly smooth.
- Sauté chopped carrots, garlic, and onion in olive oil until tender.
- Add chicken stock to steam the carrots until soft.
- Blend sautéed vegetables with remaining chicken stock, cream cheese, parmesan, salt, pepper, and chili flakes until smooth.
- Mix creamy sauce with cooked pasta and serve with carrot top pesto.
Notes
Use fresh carrots for the best flavor.
Adjust seasoning according to your taste preferences.
Consider adding more chili flakes for extra heat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main course
- Method: Blending, Sautéing
- Cuisine: Italian
Nutrition
- Calories: 350
- Sugar: 6
- Sodium: 700
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 5
- Protein: 10
- Cholesterol: 20