Carrot Bucatini Pasta

As you can tell, pasta has become a weekly ritual in my household. I wanted to switch it up after the last few weeks of classics like cacio e pepe or spaghetti and meatballs. Cooking pasta in vegetable juice is a technique I’ve become fond of to add a pop of color and flavor to any dried pasta. The best part is this is a one pot dish, absorbing the juice and releasing starch to thicken any extra liquid into a thick sauce. Carrots add an earth sweetness to this dish, balanced by a little spice from red pepper flakes and garlic. It’s a perfect weeknight meal and couldn’t be any easier to make.

While I kept this super easy, you can add more flare if you’re so inclined. Save the carrot tops to make an easy pesto with grated Parmesan and toasted pine nuts. You can even reserve some of the sliced carrots and pickle them for a little tang to this rich pasta. Any which way you make it, you’re going to love this vibrant orange pasta.

Carrot Bucatini Pasta

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes


2 tablespoons unsalted butter

12 ounces rainbow carrots, thinly sliced

1 garlic clove, thinly sliced

1/4 teaspoon red pepper flakes

1 pound dried bucatini

4 cups carrot juice

1 cup chicken stock 

Kosher salt, to taste

Shaved carrots, for garnish

Chervil leaves, for garnish


  1. In a large high-sided skillet, melt the butter over medium-high heat. Add the carrots and sauté until lightly golden, 2 to 3 minutes. Add the garlic and pepper flakes and stir until fragrant, 1 minute.
  2. Add the bucatini, carrot juice, chicken stock and salt, and cook until the liquid has reduced and the pasta is al dente, 12 to 14 minutes. 
  3. Adjust the seasoning with salt, then divide between bowls. Garnish with shaved carrots and chervil, then serve.