Creamy Carrot Mac 'N' Cheese Fake-Out with Carrot Top Drizzle

{"handle":"vegan-mac-n-cheese-recipe","title":"Creamy Carrot Mac 'N' Cheese Fake-Out with Carrot Top Drizzle","seoTitle":"Creamy Carrot Mac 'N' Cheese Fake-Out with Carrot Top Drizzle","seoDescription":"Rach's tip: Make sure to buy carrots with pretty leafy green tops to use in the herb drizzle for this delicious vegan dish.","image":"https://images.ctfassets.net/vmuke7sdou62/3InYGX4t1q3jumg92oBM6/574eef348fa6d743a5ab01cc8d64a4c7/image_-_2022-06-03T131043.808.jpeg","ingredients":"

Carrot Sauce

• 2 tbsp. olive oil
• 1 lb. carrots with leafy tops, peeled and cut on an angle into 1/2-inch pieces (save the tops for the drizzle)
• Salt and finely ground white or black pepper
• 1-inch piece of fresh turmeric, peeled and grated, or 1 tsp. (about 1/3 palmful) ground turmeric
• 1 tsp. cayenne hot sauce (I like Frank’s RedHot)
• 1 tsp. each (about 1/3 palmful) ground coriander and dry mustard
• 3 cloves garlic—thinly sliced, grated, or chopped
• 1 tsp. each orange zest and lemon zest (from 1 orange and 1 lemon)
• ½ cup white wine
• ½ cup vegetable stock

Carrot Top Drizzle

• 1 cup (packed) leafy carrot tops
• A fat handful of fresh mint leaves
• ¼ cup fresh tarragon leaves
• 2 tbsp. fresh lemon juice (from about 1/2 lemon)
• 1 fat clove garlic, crushed
• 1 tsp. (about 1/3 palmful) crushed red pepper or 1 jalapeño chile, seeded
• ⅓ cup EVOO
• Salt

To Finish

• Salt
• 1 lb. penne (semolina or gluten-free corn) or other short cut pasta (such as conchiglie, farfalle, or short fusilli)
• 1 jar (4 oz.) chopped pimientos, drained
• Upland cress, edible flowers, and toasted pine nuts, for serving (optional)

","preparation":"

• Step 1 Bring a large pot of water to a boil for the pasta.
• Step 2 In a large heavy skillet with a lid, heat the olive oil, about two turns of the pan, over medium to medium-high. Add the carrots; season with salt and white pepper. Add the turmeric, hot sauce, coriander, and mustard. Cover and cook, stirring often, until the carrots are crisp-tender, 5 to 6 minutes. Stir in the garlic and the orange and lemon zests. Add the wine and cook, stirring often, until absorbed, about 1 minute. Add the stock. Reduce heat to low and simmer, covered, stirring often, until the carrots are tender, about 5 minutes. Transfer to a blender. Puree the carrots until creamy, about 30 seconds; season the carrot sauce with salt.
• Step 3 For the drizzle, in a food processor, pulse the carrot tops, mint, tarragon, lemon juice, garlic, and crushed red pepper until finely chopped. With the machine running, gradually add the EVOO; season the carrot top drizzle with salt.
• Step 4 Salt the boiling water and add the pasta. Cook until al dente. Scoop out about 3/4 cup of the starchy cooking water. Drain the pasta. Return the pasta and cooking water to the pot. Stir in the carrot sauce and pimientos; season.
• Step 5 Top the pasta with some of the carrot top drizzle and cress, edible flowers, and/or toasted pine nuts (if using).\n

","tags":"Rachael Ray Magazine","status":"Publish","author":"Rachael Ray"}