Rachael Ray: Pasta with Carrots
Are you thinking, is Rachael Ray crazy with this recipe title? I was a little nervous about this recipe, but it was delicious! The best thing was, the baby couldn’t get enough of it. He doesn’t always do a great job about eating vegetables, but this one, he signed that he wanted more! The lesson here is, this is a great way to get your kids to eat vegetables, and I don’t think they would even know! It’s sweet, but spicy, and you’ll feel so great about eating it! I decided since I felt like we ate a healthy dinner we’d grab some frozen yogurt for dessert. This is a meal you can eat dessert afterwards and not feel bad about it! The recipe linked below is the Mother’s Day Pasta Sampler, I only made the carrot sauce.
Recipe: Pasta with Carrots
Pasta with Carrots
Cookbook: Big Orange Book
Total Time: 25 minutes
Notes: I used different measurements because I didn’t want to make a lot of this, since it’s just the baby and me! I think I needed some more liquid when I pureed the carrots, the sauce wasn’t as smooth as I thought it should be, or maybe my carrots weren’t soft enough. I just some small baby carrots, not frozen ones. I even stemmed them a bit before letting them saute in honey and butter. You could always serve this with some whole wheat pasta, but I feel like I’ve made my position on that fairly clear: I don’t really like it!
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- Pasta with Carrots
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- Ingredients
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- mix butter, honey, and chicken stock together in a skillet
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- add carrots and let simmer for 10 minutes
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- add chives, hot sauce, and curry powder
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- pour in a food processor
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- puree carrot mixture
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- add some starchy liquid from the pasta
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- add pasta to the sauce
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- toss with cheese
Tags: dinner, lunch, Pasta with carrots, rachael ray recipe
