Denver Basil & Carrot Pesto Pasta

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A vibrant pasta dish featuring garden-fresh basil from City Floral's herb selection, roasted carrots, and a creamy pesto that captures Colorado's garden bounty. This italian-inspired pasta (vegetarian) ready in about 45 minutes blends spaghetti, carrots, fresh basil leaves into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 680 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.3 (14 ratings) Prep: 20 min Cook: 25 min Serves 4 Italian cuisine 680 cal/serving

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Ingredients

12 oz spaghetti
3 medium carrots
2 cups packed fresh basil leaves
1/4 cup pine nuts
1/2 cup grated Parmesan cheese
3 tbsp olive oil
2 cloves garlic
1/2 tsp salt
1/2 cup reserved pasta water

Equipment for this recipe

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Instructions

Step 1: Preheat oven to 425°F. Toss 3 medium peeled and diced carrots with 1 tbsp olive oil, 1/4 tsp salt, and roast for 25 minutes until tender and caramelized at the edges.
Step 2: While carrots roast, heat 1 tbsp olive oil in a skillet over medium heat. Add 2 minced garlic cloves and sauté for 1 minute until fragrant but not browned.
Step 3: In a food processor, combine 2 cups packed basil leaves, 1/4 cup pine nuts, 1/2 cup grated Parmesan, and the garlic-olive oil mixture. Pulse until coarse, then slowly drizzle in remaining 1 tbsp olive oil while processing until smooth.
Step 4: Cook 12 oz spaghetti in a large pot of salted boiling water for 8 minutes until al dente. Reserve 1/2 cup pasta water, then drain pasta.
Step 5: Toss drained spaghetti with 3/4 cup of the basil pesto, roasted carrots, and 1/4 cup reserved pasta water. Add more pasta water if needed to create a glossy sauce that coats the strands.

Frequently asked questions

How long does Denver Basil & Carrot Pesto Pasta take to make?

Total time is about 45 minutes (20 min prep + 25 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Denver Basil & Carrot Pesto Pasta?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Denver Basil & Carrot Pesto Pasta?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Denver Basil & Carrot Pesto Pasta for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Denver Basil & Carrot Pesto Pasta vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.