One-Pot Creamy Pasta With Carrots and Peas
fromcooking.nytimes.comcooking.nytimes.com/recipes/759928717-one-pot-creamy-pasta-with-carrots-and-peas
This comforting one-pot pasta is the kind of weeknight hero every busy household needs: quick, creamy and loaded with hidden vegetables. Sweet carrots and peas bring brightness and texture, while turmeric lends a golden hue and a subtle earthiness that’s both soothing and nourishing. A good amount of cream ties everything together, creating a silky sauce that clings beautifully to the pasta. With the option to stir in turkey, ham or shredded chicken, this recipe is endlessly adaptable. Best of all, it comes together in just 20 minutes, with minimal fuss.
Ingredients
Instructions
Bring a large pot of salted water to a boil over high heat. Stir in the pasta and cook until just al dente, adding the carrots to the pot during the last 4 minutes of cooking so they finish at the same time. Reserve ½ cup pasta cooking water, then drain the pasta and carrots and set aside.
In the same pot, heat the olive oil over medium-low. Add the peas, garlic, turmeric, ground pepper and ½ teaspoon salt. Cook until fragrant, about 1 minute. Add the cream and simmer for 3 minutes, until the peas are tender. If using turkey, ham or chicken, stir it in now.
Add the pasta mixture to the sauce along with ¼ cup of the reserved pasta cooking water, and toss to coat. Continue to toss until the pasta and the carrots are cooked, adding more cooking water as needed to achieve a glossy sauce that clings to the pasta, about 2 minutes.
Serve warm, topped with Parmesan if desired.
Nutrition
- Calories
- 430
- Carbohydrate Content
- 51.6 grams
- Cholesterol Content
- 61 milligrams
- Fat Content
- 16.5 grams
- Fiber Content
- 4.3 grams
- Protein Content
- 18.5 grams
- Saturated Fat Content
- 8 grams
- Sodium Content
- 426.4 milligrams
- Sugar Content
- 5.5 grams
- Trans Fat Content
- 0.4 grams
- Unsaturated Fat Content
- 1.5 grams
