Creamy Torchiette with spiced carrot, golden leek and feta with sesame dukkah

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the carrots on a baking tray and toss them with 2 tablespoons olive oil, half of the cumin, half of the ground coriander, the smoked paprika, red pepper flakes, 1/2 teaspoon salt, and a little black pepper. Roast for 22 to 25 minutes, until tender and lightly browned at the edges.

2. 2

   While the carrots roast, make the dukkah. In a dry skillet over medium heat, toast the almonds and sesame seeds for 2 to 3 minutes, stirring often. Add the remaining cumin, the remaining ground coriander, and a pinch of salt; toast 30 seconds more. Transfer the mixture to a board and chop it coarsely once slightly cooled.

3. 3

   Bring a large pot of water to a boil and salt it well for the pasta. Cook the torchiette according to package directions until al dente. Reserve 120 ml / 1/2 cup of the cooking water before draining.

4. 4

   In a wide skillet, melt the butter with the remaining tablespoon of olive oil over medium heat. Add the leek with a pinch of salt and cook for 6 to 8 minutes, stirring, until very tender and golden in spots. Stir in the garlic and cook 30 seconds more.

5. 5

   Transfer the roasted carrots to a blender along with the hot vegetable broth, heavy cream, lemon zest, and lemon juice. Blend until very smooth. Taste and adjust with salt and black pepper if needed.

6. 6

   Pour the carrot cream into the skillet with the golden leek and warm it over medium-low heat for 1 to 2 minutes. Add the drained pasta and toss well to coat. If the sauce is too thick, add some of the reserved pasta water a little at a time until silky.

7. 7

   Turn off the heat and add half of the crumbled feta so it softens slightly into the pasta. Toss gently.

8. 8

   Plate the pasta and finish each serving with the remaining feta, the almond-sesame dukkah, chopped parsley, and a little more black pepper. If desired, add a few extra drops of lemon just before serving.