Pasta dishes are so delicious and nutritious that they constitute a big part of our menus. This creamy carrot mushroom spaghetti is a great pasta recipe for a joyful meal experience.
Americans consume about 9 kilos of pasta annually. Although it is almost two times more than most European countries, the figure is tripled in Italy with about 27 kilos per capita in a year’s time, so that’s not a surprise that Italians cook it best. Of course I’m not going to claim that this is the best pasta recipe, but I bet you will like it if you give it a try.
Among my pasta recipes, this creamy carrot mushroom spaghetti recipe gets the silver medal surpassed by mushroom avocado linguine. That’s really a scrumptious recipe with the magic avocado touch. It’s one of the rare recipes that I keep making again and again. I strongly advise you to try it.
I often use mushrooms for my pasta recipes. Tomato mushroom spaghetti and zucchini mushroom pasta are the other examples. All the recipes with mushroom make really yummy pasta dishes. I think that’s because their textures and tastes act as compliments mutually. When you can’t decide on the type of sauce for your pasta, mushrooms can be the number one ingredient you can use.
While making this recipe (or any other pasta recipe) the golden rule is to use high quality pasta made of durum wheat. As for mushrooms, you can use your favorite type. I used the standard white ones. You can use canned mushrooms as well. Another key ingredient is the cheese. I used goat cheese, but you can use your own favorite.
For a nutritious and yummy dinner, you can make this creamy carrot mushroom spaghetti for the folks at home. Be prepared to serve the second dishes!
Serves 4
This creamy carrot mushroom spaghetti is a great pasta recipe for a joyful meal experience.
15 minPrep Time
25 minCook Time
40 minTotal Time
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Ingredients
- ½ lb pasta
- 1 medium sized onion, chopped
- 2 cloves of garlic, chopped
- 15 small mushrooms (about 7 Oz), sliced
- 2 carrots, thinly sliced
- 1 ½ cup heavy cream
- 1 cup goat cheese, crumbled
- ½ cup milk
- ½ tsp salt
- A pinch of black pepper
Instructions
- Cook the pasta according to package instructions
- Heat the olive oil in large pan
- Add the garlic, carrot and onion
- Stir 3-4 minutes over medium-high heat until onions slightly change color
- Add mushroom and salt, stir for 5 minutes
- Add 1 cup cream, stir for 5 minutes, set aside
- Drain the pasta and transfer into the pan
- Add cheese, milk and ½ cup cream
- Cook for about 10 minutes
- Serve hot
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