Carrot pasta

Carrot pasta

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“Carrots are always that vegetable that gets picked last, and it’s often because people just don’t know how to make them taste delicious. This recipe will change all that and have you buying carrots by the bunch to make this beautiful, easy pasta sauce. The fried pumpkin seeds add deep earthy nuttiness and are a nice alternatives to pine nuts. Don’t skimp on the cheese!” – Khanya Mzongwana


  • 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

Cooking Instructions


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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
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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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