Carrot Casarecce Tossed in Herbs and Butter

Carrot Casarecce Tossed in Herbs and Butter

A beautiful combination of tastes is discover in Donna Pastaia's Little Carrot Casarecce with Herbs & Butter. The richness of butter flavoured with herbs blends seamlessly with the soft casarecce, which has a hint of carrot sweetness. Thyme and parsley add a blast of flavour to each forkful, bringing out the earthy flavours of the carrots. It is is a simple yet indulgent creation, perfect for relishing life's small pleasures.


  • 250g Donna Pastaia Little Carrot Casarecce
  • 3 tablespoons unsalted butter
  • 2 cloves of garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • Salt and freshly ground black pepper, to taste
  • Grated Parmesan cheese, for garnish
  • Fresh parsley, chopped, for garnish


  • Cook the Little Carrot Casarecce: Boil the Pasta according to package instructions in salted water until they are al dente. Drain and set aside.
  • Prepare the Herb Butter: In a small saucepan, melt the unsalted butter over low heat. Add the minced garlic and sauté for about 1 minute until fragrant. Be careful not to let the garlic brown.
  • Add Herbs: Stir in the dried thyme and dried parsley into the melted butter. Allow the herbs to infuse into the butter for another minute, enhancing their flavors.
  • Combine Pasta and Herb Butter: In a large mixing bowl, toss the cooked Little Carrot Casarecce with the herb-infused butter. Make sure the pasta is evenly coated with the aromatic mixture.
  • Season and Serve: Season the dish with salt and freshly ground black pepper according to taste. Gently toss the pasta again to ensure the seasonings are well incorporated.
  • Plating and Garnish: Divide the Little Carrot with Herbs and Butter among serving plates. Sprinkle grated Parmesan cheese over each portion for a delightful burst of umami flavor. Finish by garnishing with chopped fresh parsley for a touch of color and freshness.

Shop Little Carrot Casarecce 

Back to blog

Leave a comment