Creamy Carrot Pasta Sauce Topped with Pesto
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If you’ve ever wondered what to do with those vibrant green carrot tops, this recipe is a good place to start. The greens are completely edible, and here they’re used in a pesto that marries perfectly with the cheesy flavor of carrot pasta sauce. And if your carrots don’t have lovely greens, parsley makes a great substitute.
This carrot pasta is pure comfort-food energy — creamy, cozy, and very much giving mac-and-cheese vibes — but with a lighter, veggie-forward twist. The sauce is made silky and rich by blending carrots into a smooth, velvety base, creating that nostalgic, creamy pasta feel without being heavy. Adding the carrots not only boosts the veggie count but also brings a subtle sweetness that makes this dish especially satisfying.
I love making this in the spring when carrots show up with their leafy tops still attached, but this recipe is flexible. The optional carrot-top pesto adds a fresh, slightly herbaceous contrast to the creamy sauce, but it can just as easily be swapped for classic basil pesto or a good-quality store-bought version. The result is a pasta that feels indulgent and comforting like mac and cheese, yet freshened up with vegetables — ready in under 30 minutes and perfect for an easy weeknight dinner.
Key ingredients for the carrot pasta sauce
To make the carrot pasta sauce, here’s what you’ll need:
- Pasta – choose your favorite short shaped pasta!
- Carrots (and their tops) – look for them at the farmer’s market with their vibrant green tops attached. No need to peel them; just give them a good scrub. Don’t toss the tops! Reserve them for the pesto.
- Garlic + onion – these add flavor.
- Cream cheese – gives the sauce its delicious creamy texture.
- Parmesan cheese – adds richness and flavor to the sauce.
Store leftovers
You can store any leftovers in a covered container in your fridge for up to 4 days. I like to reheat them gently on the stovetop, adding a splash of water to loosen the sauce, but a microwave works well, too.
Creamy Carrot Pasta Sauce Topped with Pesto
Ingredients
- 12 ounces short-shaped pasta
- 1 tablespoon olive oil (plus extra for the pasta)
- 6 medium carrots
- 4 cloves garlic (chopped)
- 1 large onion (chopped)
- 2 cups chicken or vegetable stock (divided)
- ½ cup cream cheese (can be light)
- ½ cup grated parmesan cheese
- 1 teaspoon sea salt (plus more to taste)
- 1 pinch pepper and chili flakes
Instructions
- Cook the pasta in a large pot of salted water until al dente. Drain the pasta then return it to the pot and toss it with a little olive oil.12 ounces short-shaped pasta
- While the water is heating, prepare the rest of the meal. Add the carrot top pesto ingredients to your food processor and blend on high until mostly smooth. Add 1-2 tablespoons of water, if needed, to thin the pesto.1 cup carrot top greens, 2 tablespoons olive oil, 2 tablespoons toasted cashews, 2 tablespoons parmesan, 2 tablespoons fresh lemon juice, 1 small garlic, 1 pinch sea salt
- Heat the oil in a large frying pan over medium-high heat. Add the carrots, garlic, and onion and saute for 5 minutes. Add ½ cup of the chicken stock and steam until the carrots are soft and the liquid has evaporated.1 tablespoon olive oil, 6 medium carrots, 4 cloves garlic, 1 large onion
- Transfer the veggies to your blender then add 1 cup of the chicken stock, cream cheese, parmesan cheese, salt, pepper, and chili flakes and blend on high until smooth. If needed, add extra chicken stock (up to ½ cup) to thin the sauce. Taste the sauce and season with extra salt, if needed.½ cup cream cheese, ½ cup grated parmesan cheese, 1 teaspoon sea salt, 1 pinch pepper and chili flakes
- Pour the sauce over the cooked pasta in the pot and mix well. Serve the pasta with some of the carrot top pesto over the top.
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Nutrition
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Really good.
Thanks!
Love it perfect way to include carrots for kids in pasta delicious 😋
Absolutely fantastic!! I used kale and followed the rest of this recipe and highly recommend it!
Excellent recipe. I did not have cream cheese on hand so I used greek yogurt as a substitute 1:1 and it came out so delicious.
This is a great recipe! I made it tonight and it was delicious.
These recipes are so appealing. Unfortunately I live In Canada and still have a couple of feet of snow to melt before any vegetables appear above .ground. So I print out the recipes and hope you think of me enjoying this in a couple of months.
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Hmmm, this sounds good but I don’t have any cream cheese on hand. Do you think I could substitute with feta? Or cottage cheese?
I think feta would add a wonderful salty flavor! I’d start with a little less and taste test so it doesn’t get too salty.