Creamy Farfalle with Peas and Carrots

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Today I’m sharing this simple, and quick dish.

It pretty much takes just the amount of time it takes to cook the pasta, as you prepare the rest while it is doing its thing. It is one of the few meals I make around here that is “meatless” – and the family loves it!

Farfalle with Peas & Carrots

To begin, start a pot of water for your farfalle pasta. You’ll cook the pasta while you make the rest. I used mini farfalle today, but any fairly small pasta will do.

Next, very finely dice or mince 1/3 cup of onion and dice three carrots fairly small, about the size of peas.

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In a large skillet, sauté the onions in a tablespoon of olive oil until tender and just beginning to get a little color..

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When the onions have a little color, add in the carrots and a cup of chicken broth. Allow these to simmer over medium low heat.

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When the carrots are almost done, toss in a cup or so of fresh or frozen peas – whatever you have on hand.

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When the peas are cooked, add in 4 ounces each of cream cheese and mascarpone cheese.

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Whisk these together until everything is melted, and toss in a half teaspoon each of salt & pepper and a teaspoon of oregano. Let it simmer for just a minute.

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Add in your cooked pasta.

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Stir this all together to coat it.

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Enjoy!

Farfalle with Peas & Carrots

 

 

Creamy Farfalle with Peas & Carrots

Farfalle with Peas & Carrots

Simple, creamy pasta with peas and carrots.

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

  • 1/3 c onion, minced
  • 2 Tb olive oil
  • 3 carrots
  • 1 c frozen or fresh peas
  • 1 box mini farfalle pasta
  • 1 c chicken broth
  • 4 oz cream cheese
  • 4 oz Mascarpone cheese
  • salt & pepper to taste
  • 1 tsp oregano

Instructions

  1. To begin, start a pot of water for your farfalle pasta. You’ll cook the pasta while you make the rest. I used mini farfalle today, but any fairly small pasta will do.
  2. Next, very finely dice or mince the onion and dice the carrots fairly small, about the size of peas.
  3. In a large skillet, sauté the onions in a tablespoon of olive oil until tender.
  4. When the onions have a little color, add in the carrots and the chicken broth. Allow these to simmer over medium low heat.
  5. When the carrots are almost done, toss in a cup or so of fresh or frozen peas – whatever you have on hand.
  6. When the peas are cooked, add in the cheeses.
  7. Whisk these together until everything is melted, and toss in the salt, pepper and oregano.
  8. Let it simmer for just a minute.
  9. Add in your cooked pasta. Stir this all together to coat it.
  10. Enjoy!

Notes

Any leftovers make a great pasta salad the next day! If it is a little dry, stir in a little milk and enjoy.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 256Total Fat: 20gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 46mgSodium: 360mgCarbohydrates: 15gFiber: 3gSugar: 4gProtein: 5g

Nutritional Disclaimer: Nutritional data is provided as a courtesy and estimated by a service called Nutritionix. That is a web-based nutritional calculator and is not guaranteed to be accurate. If the nutritional information is vital to you please verify it using your favorite trusted source.

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9 thoughts on “Creamy Farfalle with Peas and Carrots”

  1. I know this is an older post, but hopefully someone will still respond! Have you ever tried this with all mascarpone cheese? I love that stuff, and I really don’t enjoy the sharp tang of cream cheese in most sauces–but I realize it has more “body” than mascarpone and may be needed. Thanks in advance…

    Reply
  2. Hello! I stumbled on this recipe trying to find something to make with pasta, peas and carrots. I did what you suggested above by increasing the cream cheese a little and adding a bit of milk. My husband really liked it but I’m feeling so-so–which I kind of expected because I’m not really big on cheese or cream cheese. I wondered if I could cut down on the cream cheese a bit and add in some butter. Do you think that could be a workable recipe? Would it still come out creamy?

    Reply
  3. Hi, wanted to drop by and let you know that I made this dish for our dinner the other night. Had to make an adjustment as I didn't have mascarpone cheese. I just doubled the cream cheese instead. I also live in a VERY carnivorous household, so I thin sliced chicken breast, sauteed it and added it in after everything else was cooked. IT WAS DELICIOUS!!!! My kids, even the picky one, wanted seconds and told me I could make it again. Thanks for the great recipes.

    Reply
  4. I have never heard of Mascarpone cheese. Is it normally found with all the cheese or by the cream cheese? If it can't be found is there an alternative cheese to use?

    Reply
    • Hi Christy! Mascarpone comes in a tub like sour cream or cottage cheese. It is very buttery and creamy and doesn\’t have the sharpness of cream cheese. Depending on the store, at some I see it by the cottage cheese, others I see it in the deli near the imported cheeses. It is creamy and mild. You could use all cream cheese, but it would have a little more tang and might be too heavy. If you can\’t find it anywhere, I would increase the cream cheese just a little – like maybe 5 or 6 ounces, and add a little milk to help spread the cheese over the pasta.

      Reply

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