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!
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.
In a large skillet, sauté the onions in a tablespoon of olive oil until tender and just beginning to get a little color..
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.
When the carrots are almost done, toss in a cup or so of fresh or frozen peas – whatever you have on hand.
When the peas are cooked, add in 4 ounces each of cream cheese and mascarpone cheese.
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.
Add in your cooked pasta.
Stir this all together to coat it.
Enjoy!
Creamy Farfalle with Peas & Carrots
Ingredients
- ⅓ 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 teaspoon oregano
Instructions
- 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 the onion and dice the carrots fairly small, about the size of peas.
- In a large skillet, sauté the onions in a tablespoon of olive oil until tender.
- When the onions have a little color, add in the carrots and the chicken broth. Allow these to simmer over medium low heat.
- When the carrots are almost done, toss in a cup or so of fresh or frozen peas – whatever you have on hand.
- When the peas are cooked, add in the cheeses.
- Whisk these together until everything is melted and toss in the salt, pepper, and oregano.
- Let it simmer for just a minute.
- Add in your cooked pasta. Stir this all together to coat it.
- Enjoy!
Notes
Nutrition
If nutritional values are provided for this recipe, they are an estimate and will vary depending on the brands of ingredients you use. The values do not include optional ingredients or when ingredients are added to taste or for serving. If nutritional values are very important to you, I suggest using your favorite nutritional calculating tool with the brands you use.
Unit Conversions:
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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…
I’m sure that would work just fine!
Great! Thanks for your reply.
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.
Gonna try this one. I make something very similar with rotisserie chicken thrown in.
Cream cheese and mascarpone cheese together in one dish – my creamy pasta loving heart is going pitter patter. I'm so making this soon.
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?
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.