Homemade Carrot Infused Pasta with Carrot Top Salsa Verde and Honey Glazed Carrots. A dinner using every inch of your delicious bunch of carrots.

Homemade Carrot Infused Pasta with Carrot Top Salsa Verde

We are taking our camper trailer out for the first time this weekend. Probably wasn’t the best idea to start our new life as a camping family right a the beginning of Winter. At least trips can only get better, and warmer. I don’t even really know what to pack. Warm clothes, marshmallows and wine is pretty much the extent of my list so far. Hoping the friends we are going with will give me a list of what else we might need, or we will find out after this weekend.

This pasta was so much fun to make with the kids. It’s basically your normal pasta dough with added carrot juice, turning it into a bright orange. Well not as bright as I was hoping, but brighter than a packet of pasta from the store. My kids love rolling out the dough and I am developing an ability to ignore the crazy flour mess until its time to clean up and when I say mess I mean that flour gets everywhere!

We have also all found a new love for eating baby carrots pan fried in a little butter and drizzled in honey. So good! I just pan fry ours for a couple of minutes, so they are still really crunchy in the centre and just blackened around the edges for flavour.

After being inspired from my newest cookbook On Vegetables by Jeremy Fox, I have based this whole meal around a bunch of carrots even using his recipe for carrot top salsa as the pasta sauce. There is a link at the end of this post to get his book. It’s so my favourite at the moment!

Carrot Juice Pasta

Yield: 4-6 1x

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Description

Homemade Carrot Infused Pasta with Carrot Top Salsa Verde and Honey Glazed Carrots. A dinner using every inch of your delicious bunch of carrots.

Ingredients

Scale

Pasta:

1/2 cup / 110g carrot juice (about 2 carrots)
2 eggs
1 tablespoon olive oil
300g plain flour

Pan Fried Carrots:

1 bunch baby carrots
1 tablespoon butter
1 tablespoon olive oil
1/2 orange, juiced
1 tablespoon honey

to serve:

Carrot Top Salsa Verde
grated parmesan

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Instructions

THERMOMIX METHOD

Place all ingredients into TM mixing bowl and knead 2 min / LID LOCKED / KNEAD. Remove from mixing bowl, wrap in plastic wrap and rest in the fridge for at least 30 minutes.

To make pasta, roll out with a rolling pin or pass through a pasta machine. You can cut pasta into thick fettucine with a knife if you don’t have a pasta machine.

Place into a pot of boiling water with a generous pinch of salt and cook for 3 minutes.

Pan fry the carrots in a hot frypan with the butter and olive, tossing regularly. Cook for 3-5 minutes for crunchy carrots. Drizzle in honey and orange juice to serve.

Serve pasta with Carrot Top Salsa Verde (get the recipe here) and grated parmesan.

NON THERMOMIX METHOD

Place all ingredients into a food processor and blitz until it looks a bit like bread crumbs. Remove from processor and knead using your hands until it comes together into a soft dough. Wrap in plastic wrap and rest in the fridge for at least 30 minutes.

To make pasta, roll out with a rolling pin or pass through a pasta machine. You can cut pasta into thick fettucine with a knife if you don’t have a pasta machine.

Place into a pot of boiling water with a generous pinch of salt and cook for 3 minutes.

Pan fry the carrots in a hot frypan with the butter and olive, tossing regularly. Cook for 3-5 minutes for crunchy carrots. Drizzle in honey and orange juice to serve.

Serve pasta with Carrot Top Salsa Verde (get the recipe here) and grated parmesan.