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  • 300 g rigatoni
  • 100 g butter
  • 2 T oil, plus 2 T for frying
  • 4 large carrots, peeled and thickly sliced
  • salt, to taste
  • 1 t sugar
  • ½ cup water
  • 50 g pumpkin seeds
  • hard cheese, for serving

1. Bring a saucepan of salted water to the boil and add the rigatoni. Cook for 8–10 minutes, or until al dente. Drain and set aside.

2. Heat the butter and 2 T oil in a saucepan and add the carrots. Cook over a medium heat for 10 minutes, stirring often, until the carrots are soft and slightly caramelised. Add the salt and sugar and cook for a further 5 minutes.

3. Place the carrots and water in a blender and blend to make a smooth purée. Combine the pasta with the carrot sauce.

4. Heat a pan and add the remaining oil, then fry the pumpkin seeds until they begin to pop and smell nutty. Divide the pasta between bowls and top with the seeds and grated hard cheese.

Find more pasta recipes here.

Videography: Romy Wilson
Photography: Shavan Rahim

Khanya Mzongwana

Recipe by: Khanya Mzongwana

If you're anything like our deputy food editor Khanya Mzongwana, you're obsessed with uniqueness and food with feeling. Cook her family-tested favourites, midweek winners and her mouth-wateringly fresh takes on plant-based eating.

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