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:
Cook time:
Total time:
Serves: 2
Ingredients
  • 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)
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.
 

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21 Comments

  1. 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!) :)

  2. Better even than I thought! My pantry required some modifications–sweet onion for the red, chives for the parsley, pecans for the walnuts, and a couple of tablespoons of cream cheese thinned with hot pasta water for the yogurt. Still very much delicious, and it came together in only maybe 10 minutes longer than boxed mac-n-cheese would have taken. Winning all around!

  3. I was so sure this was going to be delicious that I doubled the quantities from the get-go (yay for express lunches on monday and tuesday!) to make more of it. I was right :) This is going straight to my recipe box.

    I’m a girl who likes strong cheese though so I think that next time I’ll do half brie and half blue cheese. Should be just as delicious and with a little extra kick.

  4. I was considering the avocada pasta you posted recently but didn’t feel like avocado. So I went link-hopping at the bottom of the post and ended up here. I love it when I only need to go and buy one thing for dinner. :D I had a handful of asparagus in the fridge that wanted using so I put those in as well.

  5. Hi Becca! I’m pretty sure we could arrange to pay you in yoghurt if you promise to keep creating delicious dishes like these! This is definitely going on our must-make list for our next day in the Chobani Kitchen.