← All recipe ideasBudget cooking
Share
Creamy Pasta with Carrots and Cherry Tomatoes
Published October 17, 2026
Prep10 min
Cook25 min
Total35 min
Servings4
Here's a simple recipe that the whole family will love. Nantes carrots and greenhouse red tomatoes are the stars of this creamy pasta dish. A quick, comforting, and inexpensive dinner, just the way we like it!
In this week's flyercarottespâtes alimentairestomatescrème
Ingredients
Number of servings4
| Ingredient | Amount | Metric |
|---|---|---|
| Stefano Faita pasta (penne or fusilli) | 250 g | 250 g |
| Nantes carrots, peeled and sliced into rounds | 4 | 4 piece |
| greenhouse red tomatoes, diced | 2 cup | 300 g |
| onion, chopped | 1 | 1 piece |
| garlic cloves, minced | 2 | 2 piece |
| olive oil | 2 tbsp | 30 ml |
| Québon or Sealtest cream | ½ cup | 125 ml |
| grated Parmesan cheese | ½ cup | 50 g |
| salt and pepper, to taste | to taste | — |
| fresh basil (optional) | to taste | — |
Directions
- Cook pasta according to package instructions. Drain, reserving 1/2 cup of cooking water.
- Meanwhile, heat olive oil in a large skillet over medium heat. Sauté onion and garlic until tender.
- Add carrots and tomatoes. Cook for 10 minutes, stirring occasionally, until vegetables are tender.
- Pour in cream and Parmesan. Stir and simmer for 2 minutes. Season with salt and pepper.
- Add cooked pasta and toss to combine. If sauce is too thick, add a little reserved cooking water.
- Serve hot, garnished with fresh basil if desired.
Nutrition facts (per serving)
- Calories
- 480 kcal
- Protein
- 15 g
- Carbs
- 62 g
- Fat
- 19 g
Equipment
Amazon affiliate links — the site earns a small commission at no cost to you.
