Pasta with Carrot Sauce and Ricotta Salata
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 478
- Total Fat
- 16 grams
- Saturated Fat
- 8 grams
- Cholesterol
- 43 milligrams
- Sodium
- 583 milligrams
- Carbohydrates
- 72 grams
- Dietary Fiber
- 6 grams
- Sugar
- 7 grams
- Protein
- 14 grams
- Total: 30 min
- Active: 30 min
Ingredients
Kosher salt
12 ounces campanelle
2 tablespoons unsalted butter
10 ounces small carrots, scrubbed and chopped
1/2 leek (white and light green parts only), trimmed, washed and sliced
1 clove garlic, sliced
Freshly ground pepper
2 cups vegetable broth
3 tablespoons heavy cream
2 ounces ricotta salata cheese, coarsely grated
Red pepper flakes, for topping (optional)
Directions
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
- Meanwhile, heat the butter in a medium saucepan over medium-high heat. Add the carrots, leek and garlic and season with salt and pepper. Cook, stirring occasionally, until the carrots begin to soften, about 8 minutes. Add the vegetable broth and bring to a boil, then reduce the heat and simmer until the vegetables are very tender, about 8 minutes.
- Transfer the mixture to a blender and puree until smooth. Wipe out the saucepan and add the carrot puree to the pan. Stir in the heavy cream and heat over medium heat. Add the pasta and toss well to coat, adding the reserved cooking water 1 to 2 tablespoons at a time if the sauce seems too thick. Season with salt.
- Divide the pasta among bowls. Top with the ricotta salata and a pinch of red pepper flakes, if desired.