Carrots and Peas Mac and Cheese

Pureed carrots stand in here for cheese sauce.

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  • Servings: 6 to 8 

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  • 1 pound pasta spirals
  • 10 ounces frozen baby peas, thawed
  • 2 pounds carrots, cut into chunks
  • 1 small shallot, halved
  • 3 cups low-sodium chicken broth
  • 3 tablespoons extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper

How to make this recipe

  1. In a large pot of boiling salted water, cook the pasta until al dente, 2 minutes before the pasta is done, stir in the peas and cook 2 minutes, then drain.

  2. In a medium heavy pot with a lid, simmer the carrots with the shallot, chicken broth, oil, 3/4 teaspoon salt and 1/2 teaspoon pepper until the carrots are very tender, about 20 minutes. In a food processor, pulse the carrot mixture until smooth. Season with salt and pepper to taste. Toss the pasta with the carrot puree and peas, then serve.

Contributed By Photo © Ian Knauer Published October 2014

1043593 recipes/carrots-and-peas-mac-and-cheese 2015-11-20T21:28:30+00:00 Ian Knauer pasta-and-noodles|weeknight-dinner|side-dishes|6||8|web-exclusive|healthy|fast||vegetarian|gluten-free october-2014 recipes,carrots-and-peas-mac-and-cheese 1043593

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