Description
This vibrant Carrot Pasta with Carrot Ribbons and Fresh Thyme is a delightful vegetarian dish featuring tender pappardelle noodles tossed in a flavorful sauce made with sautéed carrots, shallots, garlic, fresh herbs, and a hint of white wine. Toasted walnuts add a crunchy garnish, making it a wholesome, comforting meal perfect for weeknights or entertaining.
Ingredients
Pasta and Vegetables
- 16 ounces dried pappardelle or fettuccine noodles
- 3 whole carrots (ribboned)
- 1 cup carrots (small diced)
Cooking Base
- 2 Tablespoons butter
- 2 Tablespoons extra virgin olive oil
- 1 cup shallot (finely diced)
- Kosher salt (to taste)
- 4 garlic cloves (minced)
- 1 ½ Tablespoons fresh thyme (chopped)
- 1 Tablespoon fresh parsley (chopped, plus more for garnish)
- 2 dashes Worcestershire sauce (vegetarian if needed)
- Pinch red pepper flakes
Liquids
- ¼ cup dry white wine (or additional vegetable stock)
- 1 cup vegetable stock
- ½ cup reserved pasta water
- ¼ cup half and half
Garnish
- ½ cup walnuts (chopped, for garnish)
Instructions
- Boil Pasta: Bring a large pot of salted water to a boil. Cook pasta according to package instructions until just shy of al dente. Reserve ½ cup pasta water before draining. Do not rinse noodles.
- Prepare Carrots: Use a vegetable peeler to make carrot ribbons by peeling one side, flipping, and peeling again until no more ribbons can be made. Dice the remaining carrot pieces and set aside.
- Sauté Shallots and Carrots: In a large skillet or Dutch oven, melt butter and heat olive oil over medium to medium-high heat. Add diced shallots and diced carrots with a pinch of kosher salt. Sauté for 8-10 minutes until softened.
- Add Aromatics and Ribbons: Stir in minced garlic, fresh thyme, carrot ribbons, and two dashes of Worcestershire sauce. Add red pepper flakes, black pepper, and additional salt to taste. Cook for 2 minutes, allowing flavors to meld.
- Deglaze and Simmer: Deglaze the pan with dry white wine or extra vegetable stock. Let the liquid reduce for 1-2 minutes, then add the remaining vegetable stock. Bring to a simmer and cook for about 5 minutes to thicken the sauce slightly.
- Toast Walnuts: While the sauce simmers, toast walnuts in a small skillet over medium-low heat for 2-3 minutes until fragrant. Avoid burning them. Chop and set aside for garnish.
- Toss Pasta in Sauce: Add the drained pasta to the skillet with the sauce. Stir in reserved pasta water starting with ¼ cup and half and half. Bring to a simmer again and cook for about 2 minutes until pasta reaches al dente and sauce coats noodles well.
- Serve: Plate the pasta and garnish with chopped walnuts and fresh parsley or carrot greens. Serve immediately.
Notes
- Reserve pasta water to adjust sauce consistency and help it cling to noodles.
- Use vegetarian Worcestershire sauce if desired to keep the dish vegetarian.
- Carrot ribbons add a lovely texture contrast and visual appeal.
- White wine can be substituted with extra vegetable stock for a non-alcoholic option.
- Toast walnuts carefully over medium-low heat to avoid burning and bitterness.
- The dish is best served fresh for optimal texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
