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    Home » Recipes by Meal Type » Vegetarian Dinner Recipes

    May 3, 2013 · Modified: Jul 21, 2022 by Becca Heyes · This post may contain affiliate links · 21 Comments

    Creamy carrot and brie pasta

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    Creamy carrot and brie pasta

    I haven't posted a pasta recipe since February. That's three months! I think this must be a first. I'm sure you're all having withdrawal symtoms, since... well, it's pasta, and it's the best. So here's a new one...

    Oh. My. Word. I swear I say this every single time, but this was the best thing ever. Creamy carrot and brie pasta. Creamy. Carrot. And brie. Uhhh yes.

    Creamy carrot and brie pasta

    I used fat-free Chobani (Greek yoghurt) to add to the creaminess, since they were kind enough to send me a few samples (I feel like this is a blogger rite of passage, so I'm glad I finally got my turn). This stuff is amazing, it's completely fat free yet is just as rich and creamy as any other Greek yoghurt. Of course you can use a different brand if you can't get your mitts on Chobani, but it's definitely the brand I'll be looking out for in the future. And I swear they didn't pay me to say that (unless you count being paid in yoghurt...).

    Creamy carrot and brie pasta

    Anyway, if I were you I'd be running to the shops right away (which is a big thing, because I don't run) to get everything you need to make this, because it was great. The red onion and ever-so-slightly caramelised carrots made it perfectly sweet, which was amazing alongside the tangy brie (I usually leave the rind on, especially in something like this where you want the strong flavour to shine through, but feel free to remove it if you prefer).

    Go on. Do it. Do it now!

    Creamy carrot and brie pasta
     
    Recipe Type: Main meal
    Author: Becca @ Amuse Your Bouche
    Prep time: 10 mins
    Cook time: 10 mins
    Total time: 20 mins
    Serves: 2
    Ingredients
    • 120g pasta (I used farfalle)
    • 15g butter
    • 1 medium carrot, grated
    • ½ red onion, sliced
    • 2 cloves garlic, minced
    • ½tsp sugar
    • Salt
    • Black pepper
    • 80g brie, diced
    • 2tbsp fresh parsley, chopped
    • 30g walnuts, chopped
    • 2tbsp plain Greek yoghurt (I used Chobani)
    Instructions
    1. Boil the pasta according to the instructions on the packet.
    2. Meanwhile, melt the butter in a large frying pan and add the grated carrot, sliced onion and minced garlic, along with the sugar and seasoning. Cook over a medium-low heat for 10 minutes, stirring every couple of minutes.
    3. When the pasta is ready, drain it and add it to the frying pan, as well as the diced brie, parsley and walnuts. Cook for a few minutes longer so that the cheese can melt a little.
    4. Mix in the yoghurt, and continue to cook until warmed through. Serve with more parsley if desired.
     
    3.2.1230

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    Comments

    1. H+H says

      November 12, 2020 at 10:57 pm

      This is fantastic! We used a white onion instead of a red onion and left out the sugar. It’s like a fancy mac ‘n’ cheese! We would definitely make this again, and maybe add other vegetables like green peas and Cremini mushrooms.

      Reply
      • Becca @ Easy Cheesy Vegetarian says

        November 13, 2020 at 9:40 am

        Thanks! Glad you enjoyed it :)

        Reply
    2. Elisabeth Ensor says

      April 26, 2020 at 11:29 pm

      I have made this so many times and it's a family favorite! My latest recipe- I used a homemade pasta recipe and made the bow tie pasta! tonight I am adding in chicken to the dish :)

      Reply
      • Becca @ Easy Cheesy Vegetarian says

        April 27, 2020 at 10:19 am

        Thanks Elisabeth! I need to reblog this one - it's such an old recipe, I'm amazed you found it! ;) But very glad you enjoy it!

        Reply
    3. Emily says

      January 14, 2020 at 7:19 pm

      I'm surprised I haven't commented on this recipe before - this is at least the fourth time I've made it and it's always, always so delicious. :) Thanks for another lovely pasta dish, Becca!

      Reply
      • Becca @ Easy Cheesy Vegetarian says

        January 15, 2020 at 9:42 am

        Oh awesome! I'm always surprised when people comment on really old recipes, I guess I assume no-one ever makes them haha. But I'm really glad you enjoy this one!

        Reply
    4. Brian says

      October 17, 2019 at 2:12 am

      I made this today

      Very good 

      Love the flavor and texture of the walnuts (I dry roasted them before adding)

      Reply
      • Becca @ Easy Cheesy Vegetarian says

        November 05, 2019 at 4:19 pm

        Thanks Brian!

        Reply
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    Hi, I'm Becca! I've been a vegetarian for 20+ years, and unlike most of my other childhood pursuits, I actually stuck with it! I love cooking vegetarian food that's full of flavour, but doesn't take a lot of effort to make.

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    Hi, I'm Becca! I've been a vegetarian for 20+ years, and unlike most of my other childhood pursuits, I actually stuck with it! I love cooking vegetarian food that's full of flavour, but doesn't take a lot of effort to make.

    More about me →

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