Carrot, Sage and Feta Pasta
The humble carrot takes center stage in this delicious pasta dish! The strands of julienned carrot are cooked in honey butter until they melt in the mouth and can be twirled with spaghetti! Salty feta cheese gives a contrasting tang and makes the dish slightly creamy. Best of all, it is incredibly simple to make with a short ingredient list. You will love this for a cheap winter comfort food dish!
Ingredients
- 400 g (14 oz) carrots , julienned or spiralized
- 3 shallots, thinly sliced
- 85 g (⅓ cup) salted butter
- 3 cloves garlic, crushed
- 2 tbsp honey
- 4 tbsp fresh sage leaves, chopped
- 250 g (9 oz) spaghetti
- 200 g (7 oz) feta cheese, crumbled
- salt and pepper, to taste
- lemon wedges, for serving
Instructions
- In a large nonstick saute pan, melt the butter over a very low heat and add the carrots and shallots. Mix through just to get everything coated with the butter.400 g carrots, 85 g salted butter, 3 shallots
- Add the honey, garlic and sage and mix through until the honey is melted through. Season liberally with salt and pepper.3 cloves garlic, 2 tbsp honey, 4 tbsp fresh sage leaves, salt and pepper
- Saute for 20 minutes, uncovered, stirring regularly. We want to keep the heat very low, so the carrots and shallots soften and reduce but don't brown, and the garlic, butter and sage don't burn. At the end of this time, your carrots should have reduced a fair amount in size and be reasonably soft.
- Boil the spaghetti according to package instructions. Once the spaghetti is cooked al dente, reserve a cup of the cooking water before draining.(During this time you can leave the carrots cooking - we want their total cook time to be around 30 minutes.)250 g spaghetti
- Add about 1/3rd of the feta cheese to the carrots and turn up the heat to medium. Let the cheese melt through, then add a few tablespoons of the pasta's cooking water and stir through. Keep adding a splash at a time until a slightly creamy sauce has formed around the carrots. I usually use around 1/2 cup (125ml) of the cooking water in total.200 g feta cheese
- Add the spaghetti and the remaining feta to the pan. Toss through. The feta will melt a little but you'll still have some distinct pieces.
- Serve, with lemon wedges for squeezing.
Calories: 615kcal, Carbohydrates: 72g, Protein: 17g, Fat: 30g, Saturated Fat: 18g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 90mg, Sodium: 783mg, Potassium: 598mg, Fiber: 6g, Sugar: 17g, Vitamin A: 17449IU, Vitamin C: 8mg, Calcium: 349mg, Iron: 2mg