Carrot Butter Noodles

Noodles tossed with a silky carrot-brown-butter sauce, cumin, and toasted walnuts for a quick, savory stovetop pasta.

Prep: 15 min · Cook: 25 min · Yield: 4 · Method: Stovetop

Ingredients

• 1 lb spaghetti
• 4 cups carrots
• 0.5 cup unsalted butter
• 0.5 cup walnuts
• 2 cloves garlic
• 0.5 tsp ground cumin
• 1 tbsp lemon juice
• 1 tsp kosher salt

Cooking instructions

1. Finely grate the carrots using the smallest holes of a box grater. Mince the garlic and roughly chop the walnuts.
2. Bring a large pot of salted water to a boil and cook the spaghetti until al dente according to package instructions. Reserve 1 cup of the pasta cooking water before draining. (about 10 min)
3. In a large skillet over medium heat, toast the chopped walnuts until fragrant, then remove from the pan and set aside. (about 3 min)
4. Add the butter to the same skillet. Once melted and bubbling, add the grated carrots, minced garlic, cumin, and salt. Sauté over medium-high heat until the carrots are soft and the butter begins to brown and smell nutty. (about 8 min)
5. Add the drained spaghetti and ½ cup of the reserved pasta water to the skillet. Toss vigorously over medium heat, adding more pasta water as needed to create a glossy, emulsified sauce that coats the noodles. (about 2 min)
6. Remove from heat, stir in the lemon juice, and garnish with the toasted walnuts before serving immediately.