Linguine With Creamy Carrot And Cheese Sauce Recipes

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.

Steps:

• Cook linguine according to package directions. , Meanwhile, in a skillet over low heat, melt butter. Stir in flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil; boil and stir for 2 minutes or until thickened. Remove from the heat. Combine cheeses; toss with lemon juice. Add to the sauce; stir until cheese begins to melt. Drain linguine; add the cheese sauce and toss to coat.

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.

Steps:

• 1. Preheat oven to 400°F and grease an 8-inch square baking pan. Arrange a rack in the top third of the oven.
• 2. Cook macaroni according to package instructions in a large pot of salted boiling water; add carrot 3 minutes before pasta is finished cooking; drain well.
• 3. While pasta is hot, stir in all but 1/2 cup of the cheddar and the butter. In a bowl, whisk together the sour cream, milk, eggs, salt, mustard powder, and pepper. Fold mixture into the pasta.
• 4. Scrape the mixture into the prepared pan. Sprinkle the remaining cheddar and the parmesan over the top. Bake until the casserole is firm to the touch and golden brown, about 30 minutes.