Soft, sweet carrots make the perfect pasta sauce in this easy weeknight dinner recipe. We cook them first, the blend them until smooth with tender leeks and heavy cream to make the most delightful sauce for any pasta shape. Be sure to keep the pasta al dente and top your finished dish with an ample shaving of ricotta salata cheese.
| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4 servings |
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)
Instructions
- 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.
Nutrition Facts
| 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 |