Kam

SUCCESS – Achieved through Effort, Destination and Perseverance.

Creamy Pasta with Peas and Carrots

on March 25, 2012

This pasta is absolutely delicious! The sauce was the secret. It was made with mascarpone cheese and cream cheese. I actually like this sauce more than a simple bechamel. The cheeses made the sauce very creamy and flavorful. With a tons of vegetables and some shrimps, this pasta is a good balance meal. And, it is very easy to make. Hmmm…… Yummy!

Creamy Pasta with Peas and Carrots

2 – 3 servings

Ingredients:

–   ½ pound shrimps (optional)

–   ½ pound small-shaped pasta (farfallini)

–   2 medium carrots (peeled and diced into pea-size pieces)

–   1 cup frozen peas (thawed)

–   1 small onion (diced)

–   1 cup low-sodium chicken stock

–   ½ cup (4 ounce) cream cheese (at room temperature)

–   ½ cup (4 ounce) mascarpone cheese (at room temperature)

–   2 tablespoons fresh basil (chopped)

–   olive oil

–   salt

Directions:

  1. Bring a large pot of water (salted) to a boil over high heat. Cook the pasta until tender but still firm to the bite, stirring occasionally. Reserve 1 cup pasta water. Drain and rinse the pasta under cold water. Set aside.
  2. In a large nonstick pan over medium heat, heat up 2 tablespoons olive oil. If using shrimps, add them now. Season with salt and pepper. Cook for 2 – 3 minutes until the shrimps are pink and cooked through. Take out and set aside.
  3. In the same pan, add the onion and cook until soft, about 5 minutes, stirring occasionally. Add the carrots and cook for 3 more minutes. Add the chicken stock and bring to a boil. Reduce to low heat and simmer for 6 minutes. Stir in the peas and cook for 2 more minutes until the peas are warmed through and the carrots are tender.
  4. Add the cooked pasta. Add the cheeses and stir until the mixture is incorporated and forms a sauce. If the sauce is too thick, add some pasta water. Toss in the shrimps. Season with salt, to taste. Transfer to serving plates and top with chopped basil. Serve immediately.

Tips:

  1. If you don’t like shrimp, you can use chicken.
  2. If the sauce is too thin, you can also add some more cheese to thicken up.
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