Roasted Carrots & Mushroom Pasta in White Sauce Recipe
Description:
Roasted Carrots & Mushroom Pasta in White Sauce is a delightful and hearty dish that combines the earthy flavors of button mushrooms and the sweet, caramelized taste of roasted carrots. Paired with perfectly cooked Del Monte Farfalle pasta and enveloped in a creamy white sauce, this meal is both comforting and satisfying. The dish is quick to prepare, taking less than an hour from start to finish, making it an ideal choice for a busy weeknight dinner. Enjoy this Italian-inspired vegetarian recipe, packed with flavor, creaminess, and wholesome ingredients.
Cuisine: Italian
Course: Main Course
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Del Monte Farfalle Pasta | 200 grams |
| Button mushrooms, quartered | 10 pieces |
| Carrots (Gajjar), peeled and diced | 2 medium |
| Extra Virgin Olive Oil | 2 tablespoons |
| All Purpose Flour (Maida) | 1 tablespoon |
| Milk | 1 cup |
| Fresh cream | 1/2 cup |
| Mozzarella cheese, grated | 100 grams |
| Italian seasoning | 1/2 teaspoon |
| Dried oregano | 1/2 teaspoon |
| Salt | to taste |
| Pepper | to taste |
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Instructions
-
Boil the Pasta:
Begin by boiling the Del Monte Farfalle pasta according to the package instructions. Once cooked, drain and set aside. -
Roast the Vegetables:
Heat 1 tablespoon of Extra Virgin Olive Oil in a large wok or skillet over medium-high heat. Add the quartered button mushrooms and diced carrots. Stir-fry the vegetables for about 10–12 minutes until they are tender and nicely roasted. Season them with salt and pepper to taste. -
Prepare the White Sauce:
In a wide, heavy-bottomed pan, heat the remaining 1 tablespoon of Extra Virgin Olive Oil over medium heat. Add the All Purpose Flour (Maida) and whisk it continuously to ensure no lumps form. Cook the flour for about 1–2 minutes to form a roux. -
Add the Milk and Cream:
Slowly pour in the milk, stirring constantly to achieve a smooth consistency. Allow the mixture to come to a gentle simmer and cook for another 4–5 minutes, or until the sauce thickens. Stir occasionally to prevent the sauce from sticking to the bottom of the pan. -
Combine the Vegetables:
Once the white sauce has thickened, add the roasted mushrooms and carrots to the sauce. Let them simmer together for a few minutes so that the flavors meld together. -
Add Cheese and Cream:
Stir in the grated Mozzarella cheese and fresh cream. Continue stirring until the cheese has fully melted, and the sauce is rich and creamy. -
Toss the Pasta:
Add the cooked Farfalle pasta to the creamy vegetable sauce. Toss everything together, making sure the pasta is well-coated in the sauce. Give it a quick boil for 2–3 minutes to allow the flavors to combine. -
Serve:
Serve the Roasted Carrots & Mushroom Pasta immediately, either on its own or paired with a Light and Creamy Broccoli Soup and a crusty bread like Whole Wheat Rosemary Focaccia for a complete meal.
Tips & Variations
- Vegetable Options: Feel free to add other vegetables to this dish such as zucchini, spinach, or bell peppers for extra flavor and nutrition.
- Cheese Options: While Mozzarella cheese gives a smooth and creamy texture, you can experiment with other cheeses like Parmesan or Cheddar for a different flavor profile.
- Herb Variations: You can replace the Italian seasoning and oregano with fresh herbs like basil or thyme to add a fragrant twist.
This creamy and savory Roasted Carrots & Mushroom Pasta in White Sauce will surely become a favorite in your household, providing a wholesome and fulfilling meal that can be enjoyed by vegetarians and pasta lovers alike.
