Why You’ll Love Creamy Carrot Pasta Recipe

The sauce is creamy and flavorful while letting the natural sweetness of carrots shine through.
It’s quick to make — the full dish can be done in about 25 minutes.
Uses mostly vegetables, so it feels lighter than a traditional heavy cream pasta.
Smart use of carrot tops in a pesto means less waste and extra flavour.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the pasta & sauce:

pasta (about 12 oz short shaped pasta)
olive oil
6 medium carrots (scrubbed)
4 cloves garlic (chopped)
1 large onion (chopped)
2 cups vegetable or chicken stock (divided)
½ cup cream cheese
½ cup grated Parmesan cheese
sea salt, pepper, chili flakes (to taste)

For the carrot-top pesto (or substitute parsley if no greens):

1 cup carrot top greens (or parsley)
2 tbsp olive oil
2 tbsp toasted cashews
2 tbsp Parmesan cheese
2 tbsp fresh lemon juice
1 small garlic clove
pinch of sea salt

Directions

Cook the pasta in a large pot of salted water until al dente. Drain, return to the pot, and toss with a little olive oil to prevent sticking.
Meanwhile, make the pesto: in a food processor, combine carrot tops (or parsley), olive oil, cashews, Parmesan, lemon juice, garlic, and salt. Blend until mostly smooth, adding 1–2 tbsp water if needed to thin.
In a large skillet over medium-high heat, heat olive oil. Add chopped carrots, garlic, and onion. Sauté for about 5 minutes.
Add ½ cup of stock to the pan, cover, and steam until carrots are very soft and most of the liquid has evaporated.
Transfer the carrot mixture to a blender. Add the remaining stock, cream cheese, Parmesan, salt, pepper, and chili flakes. Blend until smooth. Add more stock if needed to adjust the consistency.
Pour the sauce over the drained pasta in the pot and toss well to coat.
Serve with spoonfuls of carrot-top pesto on top, or mix in before serving as desired.

Servings and timing

Servings: ~4 people (using 12 oz pasta)
Prep Time: ~15 minutes
Cook Time: ~10 minutes
Total Time: ~25 minutes

Variations

Use parsley instead of carrot tops for the pesto if needed.
Make it dairy-free with vegan cream cheese and Parmesan, or use nutritional yeast.
Add extra vegetables like sautéed spinach, mushrooms, or zucchini to bulk it up.
Use gluten-free pasta to accommodate dietary needs.
Finish with a drizzle of olive oil or squeeze of lemon juice for brightness.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat: warm gently in a saucepan over low heat, adding a splash of stock or water to loosen the sauce.
The sauce will thicken when cold, so stirring in liquid helps restore its creamy texture.

FAQs

What kind of pasta shape should I use?

Any short pasta shape that holds sauce well works — try fusilli, rotini, orecchiette, farfalle, shells, or elbow macaroni.

Can I skip the carrot top pesto if I don’t have the greens?

Yes, the pesto is optional. You can skip it or substitute parsley for a similar herbal finish.

Is this recipe vegetarian?

Yes — as long as you use vegetable stock, the recipe is completely vegetarian.

Can I freeze the sauce?

Yes — you can freeze the sauce for up to 3 months. The texture may become slightly grainy, but it will still taste great.

How can I make this more kid-friendly?

Use a mild seasoning, skip the chili flakes, and blend the sauce very smooth. Pair with a familiar pasta shape to make it more appealing.

What if I don’t have cream cheese?

You can use soft cheese, Greek yogurt, or a plant-based cream substitute. The texture and flavor may vary slightly.

Will this sauce thicken too much after it stands or in the fridge?

Yes — it will thicken when cooled. Add a little stock or water when reheating to return it to a smooth consistency.

Is the pesto necessary for flavour or just garnish?

It adds a bright, nutty, herbal contrast to the creamy sauce, but the dish is still delicious without it.

Are the carrots the only vegetable in the sauce?

Yes, in the base version. However, feel free to add other vegetables to the pasta for more texture and nutrition.

Conclusion

Creamy Carrot Pasta is a wholesome, quick, and surprisingly indulgent meal that celebrates the natural sweetness of carrots in a silky sauce. With the addition of a fresh pesto and optional veggies, it’s a flexible recipe perfect for weeknights or impressing guests with something a little different.

Creamy Carrot Pasta