Tex-Mex Breakfast Rice Bowl with Crispy Egg Nest
50 min
Creamy Tomato and Carrot Pasta with Cheddar
A simple and comforting creamy tomato pasta dish made with fresh carrots and melted cheddar cheese. This beginner-friendly recipe combines tomato paste with cream and milk to create a smooth, delicious sauce that's ready in under 30 minutes.
30 min
Easy
4 servings
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Taste Profile
Sweet4/10
Salty6/10
Sour3/10
Umami7/10
Spicy1/10
🥄 Texture
Velvety, creamy sauce that coats the pasta evenly with a smooth, slightly silky mouthfeel from the cream and tempered eggs. Thinly sliced carrots remain slightly tender and provide occasional gentle bite while melted cheddar can add a touch of stringiness and richness.
👃 Aroma
Warm, cheesy and creamy notes up front with a pronounced tomato sweetness and mild acidity. Background savory soy/umami and a faint citrus lift from the lemon round out the scent profile.
🍷 Pairs Well With
A crisp, acidic white wine such as Sauvignon Blanc or Pinot Grigio (or a dry rosé); nonalcoholic option: sparkling water with lemon or a light iced tea.
🥗 Side Dishes
Simple mixed green salad with a bright vinaigrette to cut the richness; garlic bread or crusty baguette for soaking up the sauce; steamed or sautéed greens like spinach or broccoli for freshness.
Ingredients(10 items)
- 14 tablespoons tomato paste
- 21 cup heavy cream
- 31 cup milk
- 41 cup cheddar cheese (shredded)
- 52 medium carrots (thinly sliced)
- 62 tablespoons soja sauce sweet & sour
- 71 tablespoon lemon juice
- 82 eggs (beaten)
- 9Salt and pepper to taste
- 10400 grams pasta (any shape)
Nutrition Information(per serving)
520
Calories
18g
Protein
52g
Carbs
28g
Fat
Instructions
- 1
Boil a large pot of salted water and cook the pasta according to package instructions. Drain and set aside.
- 2
In another pot, heat the cream and milk together over medium heat until it starts to steam (do not boil). Stir occasionally.
- 3
Add the tomato paste to the warm cream mixture and stir well until completely combined and smooth.
- 4
Add the sliced carrots to the sauce and simmer for 5 minutes until slightly softened.
- 5
Reduce heat to low and slowly pour in the beaten eggs while stirring constantly to create a creamy texture. Do not let it boil.
- 6
Stir in the shredded cheddar cheese, soja sauce, and lemon juice. Mix until the cheese melts completely and the sauce is smooth.
- 7
Combine the cooked pasta with the sauce, toss gently, and season with salt and pepper to taste. Serve immediately.
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