A quick dunk in the cooking water softens fresh carrot noodles (caroodles!) just enough that you can swirl them through the creamy sauce. The breadcrumbs disappear into the dish but still provide welcome texture.

Adam Hickman
This Story Originally Appeared On cookinglight.com


Credit: Jennifer Causey; Food Styling: Margaret Monroe Dickey; Prop Styling: Mindi Shapiro Levine

Recipe Summary test

Serves 4 (serving size: about 1 1/4 cups)


Ingredient Checklist


Instructions Checklist
  • Cook pasta according to package directions, adding carrots during last 3 minutes of cooking. Drain.

  • Heat oil in a medium saucepan over medium-low. Add shallots and garlic; sauté 5 minutes. Stir in flour; cook 30 seconds. Add milk to pan; bring to a simmer. Cook 5 minutes or until reduced to about 1 1/2 cups. Stir in salt, pepper, and 1/4 cup cheese until smooth. Add pasta mixture to milk mixture; toss. Top with breadcrumbs, remaining 1/4 cup cheese, parsley, and tarragon. Serve immediately.

Nutrition Facts

336 calories; fat 9.3g; saturated fat 3.3g; mono fat 3g; poly fat 1.8g; protein 16g; carbohydrates 54g; fiber 7g; cholesterol 18mg; iron 2mg; sodium 613mg; calcium 342mg; sugars 11g.