Linguine With Creamy Carrot And Cheese Sauce Recipes

LINGUINE WITH CREAMY CARROT AND CHEESE SAUCE

Steps:

• Bring water to boil in covered pot for pasta.
• Slice baby carrots in food processor. Bring to boil in water to cover, and cook about 5 minutes, until crisp but tender.
• Meanwhile, wipe out food processor and grate Parmigiano; set aside.
• Blend ricotta and yogurt in food processor until mixture is smooth; set aside.
• Cook pasta according to directions.
• When carrots are cooked, drain and puree in food processor; mix with ricotta-yogurt mixture, Parmigiano and nutmeg; season with pepper and salt.
• Drain pasta and top with carrot sauce.

SHRIMP AND MUSHROOM LINGUINI WITH CREAMY CHEESE HERB SAUCE

Steps:

• Bring a large pot of lightly salted water to a boil. Add linguini and cook until tender, about 7 minutes. Drain.
• Meanwhile, heat 2 tablespoons butter in a large skillet over medium-high heat. Add mushrooms; cook and stir until tender. Transfer to a plate.
• In the same pan, melt 1/2 cup butter with the minced garlic. Stir in the cream cheese, breaking it up with a spoon as it melts. Stir in the parsley and basil. Simmer for 5 minutes. Mix in boiling water until sauce is smooth. Stir in cooked shrimp and mushrooms; heat sauce through.
• Toss linguini with shrimp sauce and serve.

LINGUINE WITH CREAM CHEESE

Steps:

• Toss tomatoes with cream cheese, oil, basil, vinegar, garlic, salt and pepper; cover.
• Refrigerate at least 2 hours.
• Place pasta in large bowl. Add tomato mixture and pine nuts; toss lightly.