Recipes
Carrot pasta with roasted paprika carrots and carrot-top dressing
An all-carrot dish: fresh carrot pasta, a sweet carrot purée, roasted smoked-paprika carrots and an herbaceous carrot-top dressing.
Serves
2–3 people
Ingredients
Carrot pasta
-
250g plain flour (plus extra for dusting)
-
½ tsp fine salt
-
200–230ml carrot juice (you may not need it all)
Carrot purée
-
2 tbsp olive oil
-
1 onion, sliced
-
1 sprig rosemary
-
500g carrots, peeled and sliced
-
150–200ml carrot juice or vegetable stock
-
Salt, to taste
Roasted paprika carrots
-
500g carrots, peeled and cut into chunks
-
1½ tbsp olive oil
-
1 tsp smoked paprika
-
Salt, to taste
Carrot-top dressing
-
Tops from 1 bunch of carrots, finely chopped
-
1 tbsp fresh chives, finely chopped
-
4–5 sage leaves, finely chopped
-
3 tbsp olive oil
-
Pinch of salt
To finish
-
Fresh rosemary sprig (for pasta water)
-
Pine nuts (optional)
-
Pickled carrots (optional, for acidity)
Method
Make the carrot purée. Heat the olive oil in a saucepan over a medium heat. Add the onion, rosemary and a pinch of salt and cook gently for about 20 minutes, stirring occasionally, until very soft. Add the sliced carrots and carrot juice (or stock) and simmer for 20–25 minutes until completely tender. Remove the rosemary, blend until smooth, season to taste and set aside.
Roast the paprika carrots. Heat the oven to 180°C (fan 160°C). Toss the carrots with olive oil, smoked paprika and salt. Roast for about 1 hour, until soft and caramelised (or less if you prefer them with bite). Set aside and keep warm.
Make the carrot pasta dough. Tip the flour and salt onto a work surface and make a well in the centre. Gradually add the carrot juice, mixing until it comes together. Knead for 8–10 minutes until smooth and elastic. Wrap and rest in the fridge for 1 hour.
Prepare the carrot-top dressing. Mix the chopped carrot tops, chives and sage. Add the olive oil and a pinch of salt, stir and set aside. It should be loose, fresh and herby.
Cook the pasta. Bring a large pan of well-salted water to the boil and add a sprig of rosemary. Roll or pinch the dough into small rustic shapes and cook for 2–3 minutes until just tender. Reserve some pasta water, then drain.
Assemble. Warm some carrot purée with a splash of pasta water. Add the pasta and gently coat. Spoon purée into bowls, top with pasta, roasted carrots and more purée. Finish with pine nuts, pickled carrots (if using) and drizzle with carrot-top dressing.
More mouthwatering recipes
Glazed mushrooms on toast with celeriac purée and roast chestnuts
A rich, savoury, plant-based dish with deep umami flavour from mushrooms and Marmite, balanced by a creamy celeriac and chestnut
Dulce de leche buffalo hot wings
Messy, sweet, sour, vinegary and spicy buffalo wings with a caramel twist. 4 (as a starter or sharing dish) For
Hasselback Middle Eastern–Style Butternut Squash Tart
A festive tart with warming, Middle Eastern spices, creamy tahini yoghurt, and crunchy pomegranate. Fresh, lightly spiced, and perfect for
Dubai-inspired Chocolate Pavlova Christmas Wreath
A festive chocolate pavlova shaped like a wreath, topped with whipped cream, melted chocolate and pistachios. Inspired by Dubai Chocolate!