While this is not a traditional Italian dish, I couldn’t help but try and get creative when I realized I had a whole bag of carrots that I didn’t want to go to waste.
What what created was a slightly sweet, cheesy, crispy bowl of deliciousness.
Creamy Carrot Pasta with Homemade Breadcrumbs and Burrata
February 10, 2024
Category
Recipes
For the breadcrumbs, if you do not have the means to make your own, you can absolutely use store bought. Continue on with the next step of cooking them in a pan with a little olive oil to crisp them up.
If you don't have an orange and/or fresh rosemary, it's fine. It will not ruin the dish.
You can substitute vegetable broth if you would prefer.
You can use any pasta you like. I used long fusilli because I think they are a fun shape that goes well with the bright orange color of the sauce, plus they are able to hold the sauce, breadcrumbs, and the burrata nicely.
If you don't have an orange and/or fresh rosemary, it's fine. It will not ruin the dish.
You can substitute vegetable broth if you would prefer.
You can use any pasta you like. I used long fusilli because I think they are a fun shape that goes well with the bright orange color of the sauce, plus they are able to hold the sauce, breadcrumbs, and the burrata nicely.
Prep Time
45 minutes
Cook Time
30 minutes
Total Time
1 hour, 15 minutes
Ingredients
- 1 pound (16 oz) long fusilli pasta
- Stale Italian bread (for breadcrumbs)
- Olive oil
- Salt and pepper to taste
- Fresh rosemary sprig
- 5-6 carrots, peeled and cut
- 3 cloves garlic
- 1 cup chicken broth
- 1 cup heavy cream
- 1 orange, juiced
- 1 cup Pecorino Romano cheese, grated (plus extra for topping)
- Pasta water
- Fresh parsley, chopped
- Burrata
Instructions
- Homemade Breadcrumbs:
- Process stale Italian bread in a food processor to make breadcrumbs.
- Cook breadcrumbs in a pan with olive oil until crispy.
- Roasted Carrot Puree:
- Peel and cut carrots, toss with olive oil, salt, pepper, and a fresh rosemary sprig.
- Bake carrots at 400 degrees for about 20-25 minutes or until tender.
- Purée roasted carrots with garlic and chicken broth.
- Add the carrot puree back to a pan with heavy cream, whisk until smooth.
- Add the juice of the orange, Pecorino Romano, and a little pasta water to the pan, whisking.
- Cook long fusilli according to package instructions.
- Mix the cooked pasta into the creamy sauce.
- Toppings:
- Top the pasta with extra Pecorino Romano, homemade breadcrumbs, and fresh chopped parsley.
- Add burrata on top for a creamy finish.
- Buon Appetito!
