Cold pasta with roasted carrot cream

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Cold pasta with roasted carrot cream
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it de fr es br
  • Lactose Free
  • Vegetarian
  • Vegan
  • Difficulty: Easy
  • Prep time: 20 min
  • Cook time: 20 min
  • Serving: 4
  • Cost: Low

PRESENTATION

When it comes to a cold pasta salad in Italy, it’s not just tossing some noodles together. And italians love getting creative with it. And this version with a roasted carrot cream sauce? Really, it’s a game-changer. Here's the deal: the magic happens when those carrots become sweet and slightly caramelized in the oven. You get this deep, rich flavor that's hard to beat. Instead of the typical mayo or cheese-based dressings, you have a plant-based cream that’s both light and moist. Seriously good.

Plus, cool cucumber slices add a crisp bite and a touch of acidity, perfectly balancing the carrots' richness. I mean, this dish is a favorite at Italian summer buffets and picnics—especially in regions where lighter, healthier meals are a must on hot days. It’s a healthy pasta dish that feels special, yet is pretty simple to prepare.

In places like Emilia-Romagna or Tuscany, locals have their own spins on cold pasta salad. But this vegetarian pasta recipe fits perfectly with today’s plant-based trends. Truthfully, make it ahead for a quick lunch or serve it as a refreshing starter for friends. The sauce coats the pasta just right, making each bite smooth and a bit tangy from the fresh veggies. Perfect, right?

It’s ideal for outdoor parties, family picnics, or any day you need something cool and satisfying. Because it’s served chilled, it maintains its flavor and texture, making it an easy pasta salad to prepare before guests arrive. Fans of chilled pasta with roasted carrot sauce or cold pasta with creamy carrot dressing will love the layers of flavor from the roasted and raw veggies. It’s light, flavorful and shows the Italian way of enjoying summer meals—fresh, tasty, and always a bit inventive. Whether you're in the heart of Tuscany or enjoying a picnic elsewhere, this dish is bound to impress with its colorful and refreshing taste—making it a tasty addition to any summer menu. For real.

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INGREDIENTS

Tortiglioni pasta 11.3 oz (320 g)
Basil to taste
For the roasted carrot cream
Carrots 1 ½ cup (200 g)
Extra virgin olive oil to taste
Fine salt to taste
Water 0.4 cup (100 g)
For the cucumbers
Cucumbers 1 ¼ cup (150 g)
Extra virgin olive oil 1 ½ tbsp (20 g)
Fine salt to taste
Black pepper to taste
Lemon peel 1
Lemon juice 1
Preparation

How to prepare Cold pasta with roasted carrot cream

To prepare the cold pasta with roasted carrot cream, first, trim and peel the carrots 1, then roughly chop them into cubes 2. In a skillet, heat a drizzle of oil, then add the carrots 3 and roast them on low heat for about 10 minutes.

Transfer them to a container 4, add water 5, salt, and blend with an immersion blender 6 until a smooth and homogeneous cream is obtained and set aside.

Clean the cucumbers and cut them first into sticks 7 and then into small cubes of 0.2 inches. Transfer them to a bowl and season with oil 8, salt, and pepper 9.

Continue with the lemon zest 10 and juice 11, mix 12, and let it rest until use.

Cook the pasta in boiling salted water 13. Drain it into a bowl, add the carrot cream 14, and mix. Also, add the cucumbers 15, keeping some aside for plating.

Mix again 16 and plate, add the cucumbers set aside and a few basil leaves 17. Your cold pasta with roasted carrot cream is ready to be enjoyed 18!

Storage

The cold pasta with roasted carrot cream can be perfectly stored in the refrigerator, in a sealed container, for 1-2 days.

Tip

You can add a few tablespoons of ricotta or robiola to the carrot cream for a silkier texture. If you like experimenting, you can flavor the carrot cream with curry, cumin, or freshly grated ginger.

For the translation of some texts, artificial intelligence tools may have been used.
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