I felt like I lost my cooking mojo a couple weeks back (caused in part by the summer weather and also my being ridiculously busy at work and I’m tired when I get home) but after forcing myself into the kitchen recently, I do feel like it’s back and now I’ve got a few recipes ready for the blog. Reading other blogs helped too and one recipe that helped get me out of my funk was this creamy carrot pasta that Donny cooked on his blog Eat to Blog. A creamy pasta dish isn’t necessarily what one might make in the summer but the weather lately hasn’t been exactly summery, eh?
This recipe made a feature of carrot, a vegetable that I have no particularly strong feelings for and one I’d never thought of combining into a pasta dish – but the idea of combining it with cream sounded fantastic. I couldn’t help playing around a bit with the recipe and used a leek instead of the onion and crumbled the sausage into the sauce too. The result was very tasty with the sweetness of the leeks and carrots and cream playing nicely with the savoury sausage and the greenness of the parsley. And it’s very quick to put together for a weekday dinner.
Carrot, Leek and Sausage Pasta
adapted from Donny’s recipe on Eat to Blog.
serves 2.
250g pasta
1 medium-large carrot, thinly sliced
1 large leek, thinly sliced
3 sausages, chopped roughly
50 mL double cream
2 tbsps olive oil
salt and freshly ground black pepper
a small handful of flat leaf parsley, chopped
Set a large pot of water to boil.
Set a large saute pan over medium heat and add about 2 tbsps of oil when hot. Throw in the chopped sausage and let the pieces brown well. When cooked, use a slotted spoon to remove the sausage and set it aside.
Pour in a little more oil if the pan is looking dry. Add the leeks and saute for about three minutes. Toss in the carrots and continue cooking until they soften. If the vegetables start to stick, add a little water and scrape up the goodness stuck to the pan.
When the water is boiling, salt well and add your pasta (we used fusilli). Cook until al dente.
Return the sausage to the pan and then add the double cream. Stir through and let bubble together for a few minutes. Thin with water if desired and season with salt and freshly ground black pepper.
Add in the cooked and drained pasta and the chopped parsley and stir well to combine. Add some of the pasta water if it’s looking too dry and if it’s difficult to stir. Serve.
I’m submitting this post to Presto Pasta Nights, hosted this week by Amy of Very Culinary.
Mon, 23 Aug, 2010 at 00:22
mmm!
Mon, 23 Aug, 2010 at 13:43
That looks delicious! Hubby loves fusili pasta and creamy sauce so I think he would love this! 🙂
Tue, 24 Aug, 2010 at 01:02
Definitely gonna try this! Will add mushrooms too.
Tue, 24 Aug, 2010 at 18:29
What a lovely pasta…love the idea of leek in it…looks really yummie…great weekday meal 🙂
Wed, 25 Aug, 2010 at 18:18
kat: Thank you!
Lorraine: I do hope he likes it!
Ivan: Mushrooms sound fantastic!
Juliana: Dunno why but I was thinking of leeks that day… onions are also good.
Fri, 27 Aug, 2010 at 13:43
I never really think to use carrots either but I have to admit, they do sound so appealing in this dish!
Fri, 27 Aug, 2010 at 22:15
Interesting combo…I’ll give it a try.
Sat, 28 Aug, 2010 at 04:11
Leeks and sausage is a good combo and with pasta, even better 🙂
Sat, 28 Aug, 2010 at 22:14
I’m with you on carrots. Don’t use them as much as I could. This is a good recipe to branch out on.
Tue, 31 Aug, 2010 at 14:55
Joanne: Strange, isn’t it? I have no strong feelings for carrots but the thought of them in a cream sauce…
The Food Hunter: I think what’s most interesting is the use of carrots as a main vegetable with the pasta.
tigerfish: 😀 Thank you!
Claudia: Yeah, they always end up flavouring things in the background, don’t they?
Sat, 8 Jan, 2011 at 23:22
Gonna try this … adding some white wine before the cream… maybe some rosemary instead of parsley.
Sun, 30 Jan, 2011 at 14:19
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