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 (Adapted from Giade De Laurentiis)
2 – 3 servings
– 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
- 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.
- 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.
- 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.
- 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.
- If you don’t like shrimp, you can use chicken.
- If the sauce is too thin, you can also add some more cheese to thicken up.