This carrot pasta is what weeknight dinner dreams are made of - pappardelle noodles and carrot ribbons tossed in a light cream sauce that's luxurious and herb-filled. Ready in just 30 minutes.
Bring a large pot of salted water to boil. When ready, cook the pasta according to directions on the package to just shy of al dente. Continue on with the recipe as the water comes to a boil. Set out a measuring cup to remind yourself to reserve pasta water.
16 ounces dried parpardelle or fettuccine noodles
To prepare the carrots, first use a vegetable peeler to make ribbons by peeling on one side, then flipping to the opposite side and peeling it until you cannot anymore. Dice the remaining part of the carrot so it doesn’t go to waste. Set aside.
3 whole carrots, 1 cup carrots
In a large skillet or Dutch oven, melt butter and heat oil over medium to medium-high heat. Add the diced shallot and carrot, along with a pinch of salt, and saute for 8-10 minutes.
2 Tablespoons butter, 2 Tablespoons extra virgin olive oil, 1 cup shallot, Kosher salt
Stir in garlic, thyme, and carrot ribbons, along with two dashes of Worchestershire sauce. Add a pinch of red pepper flakes and/or freshly ground black pepper as desired, and another pinch of salt. Cook for 2 minutes.
4 garlic cloves, Pinch red pepper flakes, 1 ½ Tablespoons fresh thyme, 1 Tablespoon fresh parsley, 2 dashes Worcestershire sauce
Deglaze the pan with white wine or vegetable stock. Let it reduce for 1-2 minutes, then add remaining stock. Bring to a simmer to reduce slightly and thicken, for approximately 5 minutes.
¼ cup dry white wine, 1 cup vegetable stock
This is a great time to toast the walnuts! Add them to a small skillet over medium-low heat for 2-3 minutes until warm and fragrant. Be careful not to burn them. Chop, and set aside for garnish.
1/2 cup walnuts
Once the noodles are just under al dente - reserve some pasta water - then drain, but DO NOT rinse. Then, add them to the pot with the sauce and toss to coat. Stir in additional pasta water, starting with ¼ cup, and half and half. Bring to a simmer again, for about 2 minutes, until pasta is cooked to al dente.
½ cup reserved pasta water, ¼ cup half and half
Serve with chopped walnuts and carrot greens/parsley on top.
Notes
Carrots: you'll need 5-6 whole carrots in total, around 1 pound.