Simple Carrot Pasta (30-Minutes)
This 30-minute carrot pasta recipe is a simple and delicious way to add more vegetables to your pasta! It’s only 10 ingredients and so easy to make. Recipe is vegan and can easily be made gluten-free.
Have a bunch of carrots in your fridge and not sure what to do with them? This pasta with carrots is such a delicious way to use them in an easy, 30-minute weeknight dinner!
Most carrot pasta recipes on the Internet blend carrots up into a creamy sauce. While that sounds delicious, I wanted to make something a little quicker and simpler for you! This recipe chops up a bunch of carrots and pairs them with ingredients like thyme, parsley, shallots, and pistachios.
If you’d like to add even more veggies to this dish, or pair it with an additional protein – I’ve shared a handful of recipe modification ideas for you below. It’s a super versatile one 🙂
As a dietitian, I’m happy to share that carrots are jam-packed with nutrition benefits. They’re incredibly rich in vitamin A and are a great source of fiber, too.
Want more pasta recipe inspiration? Check out my roundup of 20+ easy, healthy pasta recipes for more ideas!
Ingredients Needed
All you need to make this carrot pasta are 10 simple, nutritious ingredients:
- pasta of choice
- carrots
- olive oil
- lemon (juice + zest)
- parsley
- thyme (dried)
- garlic
- shallot (or onion)
- pistachios (optional)
- parmesan or vegan alternative (optional)
Full ingredient measurements and detailed instructions are located in the recipe card at the bottom of this post!
Recipe Modifications & Ingredient Swaps
- You can use any type of pasta with this recipe, from short shapes to spaghetti.
- If you want to increase the veggie content even more, you can throw in whatever veggies you have in the fridge. This carrot pasta would go particularly well with leafy greens (like kale or spinach), other root vegetables (like parsnips), or veggies like bell peppers, zucchini, or broccoli.
- If you want to add additional protein, feel free to top this pasta with some cooked chicken, scallops, or shrimp.
- In place of chopped pistachios, you could try chopped hazelnuts (or omit completely).
- You can top this recipe with parmesan (if you eat cheese) OR nutritional yeast OR a vegan parmesan alternative. If you want to experiment with other cheeses – go for it!
- If you’re gluten-free, be sure to use a gluten-free pasta as needed.
LOW WASTE IDEA: If you happen to purchase carrots with their green tops still on, feel free to clean and chop those up and use in place of parsley. I love this no-waste option!
Storage Notes
Leftovers of this recipe will keep for about 4-5 days in an airtight container in the fridge. Simply reheat it on the stovetop or in the microwave.
If it dries out a little, you can add a splash more olive oil and stir it in the pasta.
Carrot Nutrition Benefits
Carrots are a great source of different micronutrients, such as:
- vitamin A
- vitamin K
- vitamin B6
- vitamin C
- folate
- potassium
In particular, carrots are a great source of beta-carotene, a carotenoid that your body converts into vitamin A. One cup of chopped carrots provides 428% of your daily vitamin A needs.
Beta-carotene, along with other plant compounds abundant in carrots like lutein and lycopene, act as powerful antioxidants. Antioxidants help to promote health and reduce risk for many chronic illnesses.
Carrots are also a good source of dietary fibre, with 1 cup of chopped carrots providing almost 4 grams of fibre (about 14% of your daily needs).
NUTRITION TIP: Beta-carotene is a fat-soluble nutrient, so foods containing it (and vitamin A) should be consumed with healthy fats to ensure your body absorbs it. Luckily, this recipe pairs healthy fats from olive oil and pistachios to help your body absorb that beta-carotene from the carrots!
More Recipes With Carrots
- Crunchy Cucumber Carrot Celery Salad
- Maple-Roasted Carrots With Harissa Yogurt
- No-Bake Carrot Cake Energy Bites
- Mashed Potatoes With Carrot & Parsnip
Did you give this Simple Carrot Pasta Recipe a try? Let me know by leaving a comment and recipe rating below!
If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. You can also subscribe to my email list to never miss a new recipe or nutrition education post!
Get the Recipe: Simple Carrot Pasta (30-Minutes)
Ingredients
- 115 grams spaghetti (4 ounces dry)
- 1/4 cup olive oil (divided)
- 2 cloves garlic, minced
- 1 small shallot, thinly sliced
- 1.5 tsp thyme, dried
- 2 cups carrots, chopped
- 1/2 a large lemon, juice + zest
- 1/2 cup parsley, chopped
- 2 Tbsp pistachios, chopped (optional)
- Parmesan, to top (optional)
- Salt + pepper, to taste
Instructions
- Bring a large pot of water to boil. Cook pasta according to package directions.
- Heat half of the olive oil (2 Tbsp) on a large pan over medium. Cook shallots, garlic, and thyme for 2 minutes, stirring frequently.
- Add carrots to the pan. Cook for 7 minutes, stirring frequently.
- Drain pasta. Add pasta to the pan along with lemon juice, lemon zest, parsley, remaining olive oil, salt, and pepper. Continue to cook for about 2 minutes, stirring regularly.
- Serve pasta and top with chopped pistachios and parmesan, as desired. Adjust seasonings to taste and enjoy hot!
Notes
- Leftovers of this recipe will keep for about 4-5 days in an airtight container in the fridge. Simply reheat it on the stovetop or in the microwave.
- If it dries out a little, you can add a splash more olive oil and stir it in the pasta.
- You can use any type of pasta with this recipe, from short shapes to spaghetti.
- If you want to increase the veggie content even more, you can throw in whatever veggies you have in the fridge. This carrot pasta would go particularly well with leafy greens (like kale or spinach), other root vegetables (like parsnips), or veggies like bell peppers, zucchini, or broccoli.
- If you want to add additional protein, feel free to top this pasta with some cooked chicken, scallops, or shrimp.
- In place of chopped pistachios, you could try chopped hazelnuts (or omit completely).
- You can top this recipe with parmesan (if you eat cheese) OR nutritional yeast OR a vegan parmesan alternative. If you want to experiment with other cheeses – go for it!
- If you’re gluten-free, be sure to use a gluten-free pasta as needed.
- LOW WASTE IDEA: If you happen to purchase carrots with their green tops still on, feel free to clean and chop those up and use in place of parsley. I love this no-waste option!
Did you make this recipe?
Let me know by leaving a recipe rating below, or by tagging @walderwellness on Instagram. I love seeing your beautiful creations!
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