Creamy Carrot Pasta Shells

Servings: 4 · Prep: 10 min · Cook: 30 min · Total: 40 min

Ingredients

• 12 ounces Small pasta shells
• 12 ounces Carrots
• 2 cups Canned cannellini beans
• 1 cup Whole milk
• 1/2 cup Parmesan cheese
• 2 tablespoons Olive oil
• 2 each Garlic cloves
• 1 tablespoon Lemon juice
• 2 teaspoons Fine sea salt
• 1/4 teaspoon Ground black pepper
• 15 cups Water

Equipment

Measuring Cups; Measuring Spoons; Knife; Cutting Board; Colander; Heatproof spatula; Vegetable peeler; 6-quart pot; Vegetable brush; 2-quart saucepan; Blender suitable for warm liquids; measuring cups; measuring spoons; knife; cutting board; colander; heatproof spatula; vegetable peeler; vegetable brush

Steps

1. Prepare the carrots and garlic. Wash your hands with soap and water for at least 20 seconds. Scrub the carrots under running water, dry them, and remove any damaged areas. Trim, peel, and slice into 1/4-inch rounds. Peel the garlic cloves.
   • 12 ounces carrot
   • 2 Each garlic
2. Cook the carrots and garlic. Place the carrots, whole garlic cloves, and 3 cups water in the saucepan. Bring to a boil over medium-high heat, then reduce the heat and simmer for 12–15 minutes, until the carrots crush easily when pressed with a fork. Drain thoroughly and let cool for 5 minutes before blending.
   • 12 ounces carrot
   • 2 Each garlic
   • 3 cups Water

   Drain the hot carrots and cooking liquid carefully to avoid steam and hot-water splashes.

3. Cook the shells and reserve pasta water. Meanwhile, bring the remaining 12 cups water to a boil in the large pot. Add 1 1/2 teaspoons salt and the pasta shells. Cook according to the package directions until al dente, stirring occasionally. Reserve 1 cup of the pasta cooking water, then drain the shells without rinsing.
   • 12 cups Water
   • 1 1/2 teaspoons salt
   • 12 ounces pasta shells

   Handle the boiling pasta water carefully when reserving it and draining the shells.

4. Blend the sauce until smooth. Place the cooked carrots and garlic, cannellini beans, milk, Parmesan, olive oil, lemon juice, remaining 1/2 teaspoon salt, and black pepper in the blender. Follow the blender’s instructions for warm liquids, working in batches and keeping the pitcher no more than half full. Vent the lid as directed by the manufacturer. Blend for 1–2 minutes per batch, stopping the motor before scraping down the sides. Continue blending until the sauce is completely smooth, with no noticeable carrot pieces or bean skins.
   • 2 cups cannellini beans — drained and rinsed
   • 1 cup milk
   • 1/2 cup parmesan cheese — finely grated
   • 2 tablespoons olive oil
   • 1 tablespoon lemon juice
   • 1/2 teaspoon salt
   • 1/4 teaspoon Ground Black Pepper

   Use a blender rated for warm liquids; work in batches and vent the lid as directed. Never blend warm ingredients in a sealed single-serve blender.

5. Coat the shells and adjust the sauce. Return the drained shells to the large pot. Add all the blended sauce and 1/4 cup reserved pasta water. Set over low heat and stir gently for 3–5 minutes, until hot and thoroughly combined. Add more of the reserved pasta water in 1/4-cup increments until the sauce flows easily around and into the shells; you may not need the full cup. Keep the heat gentle and avoid a hard boil.
6. Divide and serve. Divide the pasta and sauce evenly among four bowls and serve promptly.

   Refrigerate leftovers in shallow, covered containers within 2 hours (within 1 hour above 90°F); keep at 40°F or below and use within 3–4 days.

https://plumtally.com/recipes/creamy-carrot-pasta-shells-ry1cxz7zhm4s