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.
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…).
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!
- 120g pasta (I used farfalle)
- 15g butter
- 1 medium carrot, grated
- 1/2 red onion, sliced
- 2 cloves garlic, minced
- 1/2tsp sugar
- Salt
- Black pepper
- 80g brie, diced
- 2tbsp fresh parsley, chopped
- 30g walnuts, chopped
- 2tbsp plain Greek yoghurt (I used Chobani)
- Boil the pasta according to the instructions on the packet.
- 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.
- 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.
- Mix in the yoghurt, and continue to cook until warmed through. Serve with more parsley if desired.
H+H
Thursday 12th of November 2020
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.
Becca @ Easy Cheesy Vegetarian
Friday 13th of November 2020
Thanks! Glad you enjoyed it :)
Elisabeth Ensor
Sunday 26th of April 2020
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 :)
Becca @ Easy Cheesy Vegetarian
Monday 27th of April 2020
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!
Emily
Tuesday 14th of January 2020
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!
Becca @ Easy Cheesy Vegetarian
Wednesday 15th of January 2020
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!
Brian
Thursday 17th of October 2019
I made this today
Very good
Love the flavor and texture of the walnuts (I dry roasted them before adding)
Becca @ Easy Cheesy Vegetarian
Tuesday 5th of November 2019
Thanks Brian!
Marubi
Wednesday 12th of August 2015
Today I learned brie is rather difficult to dice, and delicious in a creamy carrot pasta sauce :) Thank you for the recipe, I will be doing this dish again (just one thing to change - for our appetites I'll have to scale it up!) :)
Becca @ Amuse Your Bouche
Thursday 13th of August 2015
Haha yes it does stick to the knife a bit! :P glad you enjoyed it!