Here’s a riddle for you: what’s creamy and comforting, rich and velvety, super satisfying but filled with the abundant nutrients of carrots? Wait, what? A happy result of a larder that had grown empty and a desire for something decadent but lighter than too-rich classic Alfredo sauce led to this week’s discovery–our new favorite way to eat pasta in springtime. Simmer peeled and chopped carrots in chicken stock and water, with a pinch of chile flakes and a couple of secret ingredients, then blend them up with the tiniest splash of cream and toss with fresh fettuccine noodles, and voila, you just pulled dinner out of your hat! Get it?
Total Time: 30 minutes
- 3 Tbs olive oil
- pinch red chile flakes
- 2 anchovy filets (we’d say optional, but trust us and include them)
- 1 bunch of carrots, peeled and coarsely chopped
- parmesan cheese rind
- 2 c chicken or vegetable stock
- 3 Tbs cream
- 1 pkg fresh fettuccine noodles, cooked al dente and drained
- In a medium saucepan, warm olive oil over medium heat. Add anchovy filets and red pepper flakes. Sizzle for 1-2 minutes, breaking up anchovy filets with a wooden spoon. Add cheese rind, carrots, and stock to the sauce pan, season to taste with salt and pepper and simmer for 10-12 minutes until carrots are tender and stock has reduced. Remove from heat and cool slightly. Remove cheese rind and discard.
- Place carrots and cooking liquid in a blender and add cream, then carefully blend until sauce is velvety smooth (add a little pasta cooking water if sauce is too thick). Toss sauce with hot fettuccine, sprinkle with a pinch of chile flakes and serve. You can pass grated parmesan to serve on top, but there’s so much cheesy flavor in this dish, you don’t really need it.