Cream Of Carrot Pasta

If you’ve ever found yourself staring at a carton of heavy cream, wondering how on earth you’ll use it all before it expires, you’re not alone. I’d already whipped up some cream for ice cream, but pasta was calling my name. The thing is, there’s only so much cream you can add to a standard pasta sauce before it feels… well, excessive.

That’s when an idea struck. Just like how chicken or pork is sometimes braised in milk, what if I let vegetables simmer in heavy cream until it reduced into something rich and flavorful? Broccoli came to mind first, but honestly, I wasn’t in the mood for chopping tiny florets and chasing bits across the kitchen.

Enter: carrots. I’d never tried them in pasta before, and for a brief moment, I thought I was a culinary genius—until Google showed me I wasn’t the first to have this idea. But hey, it didn’t stop me from trying it out.

The result? A creamy, carrot-infused sauce that clung to bowtie pasta, sweetened by the slow-cooked vegetables and paired perfectly with savory pork sausage. It’s not the healthiest dish, but it’s one of those meals you’ll want to savor slowly, preferably with a glass of wine nearby.

While this recipe generously serves 4-6 people (or 3 very hungry pasta enthusiasts), it can easily be scaled down for a smaller gathering. The magic happens when carrots slowly simmer in cream, creating a sauce that’s both sophisticated and comforting.

Yield: 2

Cream Of Carrot Pasta

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A rich and creamy pasta dish featuring tender carrots, savory sausage, and a velvety heavy cream sauce, finished with fresh basil for a fragrant touch.

Prep Time 15 minutes

Cook Time 45 minutes

Ingredients

• 6 oz Bow tie pasta
• 1 Large onion, sliced
• 2 Medium-sized carrots, sliced 1/4 to 1/8 inch thick
• 3 Garlic cloves, diced
• 2 Sweet pork sausages about 6–8 oz total
• 1 cup Heavy cream or enough to just cover the vegetables
• 1/4 cup Water optional, if cream isn’t enough
• Handful of fresh basil leaves, torn or sliced
• 1 tbsp Olive oil
• Salt and pepper to taste

Instructions

1. Slice the onion, carrots, and garlic. Tear or slice the basil leaves.
2. Heat olive oil in a large pan over medium heat. Add onions and cook until semi-translucent. Stir in carrots and garlic, seasoning lightly with salt and pepper.
3. Add sausages to the pan and cook until they’re lightly browned on the outside.
4. Pour enough heavy cream into the pan to just cover the vegetables and sausage. Add water if you don’t have enough cream.
5. Bring the cream to a gentle bubble, then lower the heat, cover, and let it simmer for 30 minutes, flipping the sausages halfway through.
6. While the sauce simmers, boil salted water in a large pot and cook the pasta according to package instructions.
7. After 30 minutes, uncover the pan and turn the heat to high to reduce the cream sauce slightly. Be cautious not to let it fully evaporate. Add a splash of pasta water if needed.
8. Once pasta is cooked, add it to the pan with the carrot-cream mixture and sausages. Sprinkle with fresh basil and toss everything together.
9. Plate and enjoy.

Notes

1. Prevent Burning: Don’t let the cream reduce too much, or the carrots may start to burn. Add pasta water as needed.
2. Flavor Tip: The sweetness of the carrots pairs beautifully with the richness of the cream and the savory sausage.
3. Leftovers: Store in an airtight container in the fridge for up to 2 days. Reheat gently with a splash of water or cream.

Nutrition Information:

Yield:

2

Serving Size:

1
Amount Per Serving: Calories: 900Total Fat: 60gSaturated Fat: 30gTrans Fat: 0gCholesterol: 200mgSodium: 1200mgCarbohydrates: 70gFiber: 6gSugar: 10gProtein: 30g