Best 8 Penne With Creamy Carrots Scallions Recipes

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Indulge in a culinary symphony of flavors with our tantalizing penne with creamy carrots and scallions. This delightful pasta dish is a harmonious blend of fresh, vibrant ingredients that come together to create a symphony of textures and tastes. Carrots, with their natural sweetness, are roasted to perfection, bringing a touch of caramelized goodness. Scallions, with their sharp, slightly oniony flavor, add a pop of freshness and a hint of zest. Combined with creamy Alfredo sauce, the dish reaches new heights of indulgence, enveloping the pasta in a velvety embrace. Topped with crispy bacon and grated Parmesan cheese, every bite promises a satisfying crunch and a burst of savory umami. Prepare to embark on a culinary journey that will leave your taste buds dancing with joy.

In addition to the classic penne with creamy carrots and scallions, this article offers a collection of equally enticing recipes that cater to diverse preferences and dietary needs. For those seeking a lighter, vegetarian option, the roasted carrot and scallion pasta with lemon-tahini sauce is a delightful choice. This dish combines the roasted carrot and scallion medley with a tangy lemon-tahini sauce, creating a vibrant and refreshing flavor profile.

If you're craving a hearty and comforting meal, the creamy carrot and scallion pasta with sausage is sure to satisfy. This variation incorporates succulent sausage, adding a savory depth of flavor to the creamy sauce.

For those with a preference for gluten-free options, the penne with roasted carrots, scallions, and creamy cashew sauce is an excellent alternative. This dish features a luscious cashew-based sauce that provides a rich and creamy texture without compromising on taste.

Lastly, the creamy carrot and scallion pasta with chicken is a protein-packed option that combines tender chicken with the creamy carrot and scallion sauce. This dish offers a satisfying balance of flavors and textures, making it a perfect choice for a wholesome and satisfying meal.

Check out the recipes below so you can choose the best recipe for yourself!

PENNE WITH CREAMY CARROTS AND SCALLIONS



Penne with Creamy Carrots and Scallions image

Different colorful pasta dish. Use veggie broth and it's vegetarian. Use low fat cream cheese and it's low fat. Try using different veggies to suit you. Very versitile for different tastes. I have also served it as a side dish.

Provided by Malriah

Categories     One Dish Meal

Time 20m

Yield 6 serving(s)

Number Of Ingredients 7

2 cups chicken broth
1 lb carrot, shredded
1 (16 ounce) bag frozen peas
5 cloves garlic, minced
1 lb penne pasta
6 ounces cream cheese
1/2 cup sliced scallion

Steps:

  • Cook pasta according to directions.
  • While pasta is cooking bring broth to a boil in a medium sauce pan.
  • Add carrots, peas and garlic to broth; return to a boil, reduce heat, cover and simmer for 10 minutes.
  • Add cream cheese and scallions to veggies and stir until cheese is melted.
  • Place well drained pasta in a serving bowl.
  • Pour veggies/cheese mixture over pasta and toss to coat.
  • Serve.

PENNE ARRABIATA



Penne Arrabiata image

Provided by Ina Garten

Time 1h5m

Yield 4 to 5 servings

Number Of Ingredients 10

2/3 cup good olive oil
1 cup whole peeled garlic cloves (24 cloves)
2 (28-ounce) cans whole peeled San Marzano tomatoes
2 teaspoons whole fennel seeds, chopped
1 teaspoon crushed red pepper flakes
1/3 cup dry red wine, such as Chianti
Kosher salt and freshly ground black pepper
1/4 cup julienned fresh basil leaves, plus extra for serving
1 pound dry penne rigate, such as DeCecco
Freshly grated Parmesan cheese, for serving

Steps:

  • In a medium (10-inch) pot or Dutch oven, such as Le Creuset, warm the olive oil over medium-low heat. Add the garlic and cook for 10 to 12 minutes, tossing occasionally, until the garlic has softened and is lightly browned.
  • Meanwhile, drain the tomatoes, place them in a food processor fitted with the steel blade, and pulse until they're roughly chopped. With a slotted spoon, transfer the garlic to the food processor and pulse again to chop the garlic. Pour the tomato mixture into the pot with the olive oil, add the fennel, red pepper flakes, red wine, 1 tablespoon salt, and 1 teaspoon black pepper. Bring to a boil, lower the heat, and simmer for 30 minutes. Stir in the basil, taste for seasonings (it will be very spicy!), and keep warm over very low heat.
  • Meanwhile, bring a large pot of water to a full boil. Add 2 tablespoons kosher salt and the penne and cook according to the directions of the package.
  • Two minutes before the pasta is al dente, using a wire or spider strainer, lift the pasta out of the boiling water and add it to the sauce, along with 1/4 cup of the pasta water. Simmer for 2 to 3 minutes, until the pasta is al dente. Spoon the pasta into low shallow bowls, sprinkle with extra basil and Parmesan cheese, and serve hot.

PENNE WITH SHRIMP AND SCALLION PESTO



Penne with Shrimp and Scallion Pesto image

Lemony shrimp tops pasta tossed with a homemade pesto that's perked up with scallion.

Provided by Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 11

Kosher salt and freshly ground black pepper
12 ounces dry penne
6 scallions (white parts sliced and green parts chopped)
1/3 cup fresh parsley leaves
1/4 cup toasted pine nuts
1/4 cup plus 2 tablespoons extra-virgin olive oil
2 cloves garlic, minced
2 teaspoons finely grated lemon zest
3/4 pound medium shrimp, shelled and deveined, tails-on
Juice 1/2 lemon
Lemon wedges and green salad, for serving, optional

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions for al dente. Reserve 1/4 cup cooking water and then drain the pasta.
  • Meanwhile, put the scallion greens, parsley, pine nuts, 1/4 cup oil, 1 teaspoon salt and a few grinds of pepper in the bowl of a food processor and pulse the until smooth. Set aside.
  • Heat the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add the scallion whites, garlic and lemon zest, and cook, stirring occasionally, until the garlic is soft and is begins to brown, about 2 minutes. Add the shrimp, season with a pinch each of salt and pepper, and cook, stirring occasionally, until the shrimp just begin to turn pink but are not completely cooked through, about 2 minutes. Add the lemon juice and scallion mixture, toss to combine, and bring to a quick simmer to heat through; remove from the heat.
  • Add the drained pasta and reserved cooking water to the skillet. Toss until the pasta is coated with the sauce. Divide the pasta among 4 plates and season with pepper. Serve with lemon wedges and a green salad if using.
  • Copyright 2016 Television Food Network, G.P. All rights reserved.

PENNE WITH CARROTS, CHANTERELLES AND SAUSAGE



Penne With Carrots, Chanterelles and Sausage image

This recipe uses a method in which pasta is cooked like risotto. Sometimes the noodle is toasted first, but always the broth is stirred into the pasta as it cooks. The flavor is intensified and the dish makes its own sauce.

Provided by Florence Fabricant

Categories     dinner, easy, weekday, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 11

12 ounces medium-thick carrots, peeled
6 ounces chanterelles, brushed, trimmed and quartered if large
4 tablespoons extra-virgin olive oil
5 cups chicken stock
1 medium onion, finely chopped
8 ounces Italian sweet sausage, casing removed, crumbled
12 ounces whole wheat or farro penne
Salt and ground black pepper
1/4 cup pitted black olives, halved
2 tablespoons minced parsley
Grated Grana Padano, for serving

Steps:

  • Heat oven to 425 degrees. Massage carrots and chanterelles with 3 tablespoons oil, spread on a baking sheet and roast about 25 minutes, until carrots are tender but not soft. Place stock in a saucepan and keep warm on a slow simmer.
  • Meanwhile, heat remaining 1 tablespoon oil in a 4-quart sauté pan. Add onion and sauté on medium until it starts to brown. Add sausage meat, lower heat and cook, breaking it up with a fork until it loses its redness and is uniformly crumbly. Stir in 1/2 cup stock to deglaze pan.
  • Stir in pasta. Cook on medium-low, stirring fairly frequently and adding stock 1/2 cup at a time as it's absorbed, until pasta is almost al dente, 20 to 25 minutes.
  • Slice roasted carrots 1/2-inch thick and add them and the chanterelles to the pasta. Add remaining stock and season with salt and pepper. Add olives and parsley. The pasta should be quite moist but not soupy. Serve with cheese alongside.

Nutrition Facts : @context http, Calories 521, UnsaturatedFat 15 grams, Carbohydrate 60 grams, Fat 23 grams, Fiber 5 grams, Protein 20 grams, SaturatedFat 5 grams, Sodium 964 milligrams, Sugar 9 grams, TransFat 0 grams

CREAMY GARLIC PENNE PASTA



Creamy Garlic Penne Pasta image

This is a delicious, super quick side or main dish. I got it from the back of a pasta box and it is yummy!

Provided by Karen..

Categories     Penne

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 (1 lb) box penne or 1 (1 lb) box penne rigate, cooked as directed, drained and kept hot
2 tablespoons butter or 2 tablespoons margarine
2 garlic cloves, minced
2 tablespoons flour
3/4 cup chicken broth or 3/4 cup beef broth
3/4 cup milk
2 teaspoons parsley flakes
salt and pepper, to taste
1/3 cup grated parmesan cheese

Steps:

  • Melt butter and add garlic in a medium sauce pan.
  • Cook over medium for 1 minute.
  • Add flour and cook 1 minute, stirring constantly.
  • Stir in broth and milk and cook, stirring frequently, until sauce boils and thickens.
  • Add parsley, salt, pepper and cheese.
  • Stir until cheese is melted.
  • Toss hot pasta with sauce and serve immediately.

PENNE WITH CREAMY CARROTS & SCALLIONS



Penne with Creamy Carrots & Scallions image

Time 27m

Number Of Ingredients 7

2 cups chicken broth, from bouillon cubes
1 pound carrot, shredded
1 (16-ounce) bag frozen green peas
4 cloves garlic, minced
1 pound penna rigate pasta
6 ounces 1/3 less fat cream cheese
1/2 cup scallion, sliced

Steps:

  • Bring lightly salted water to a rapid boil in a 12", deep, Dutch oven. Also, bring chicken broth to a gentle boil in a 10" Dutch oven. Add carrots, peas, and garlic to a boil, reduce heat and simmer 10 minutes or until vegetables are just tender. Stir pasta into boiling water. Boil pasta, stirring occasionally, 12 minutes or until firm tender. Drain pasta in a colander and return to 12" Dutch oven. Add cream cheese and scallions to vegetables; stir until cheese melts. Pour over pasta, toss to mix and coat. Transfer to a serving bowl. Nah! Leave it in the D.O. Serve warm.

Nutrition Facts : Nutritional Facts Serves

ROASTED CARROTS AND SCALLIONS WITH THYME AND HAZELNUTS



Roasted Carrots and Scallions With Thyme and Hazelnuts image

I bought incredibly sweet, baby red onions - they look like thick red scallions - and multicolored bunches of carrots from a farmer at my market and roasted them with fresh thyme. Then I sprinkled on some crushed toasted hazelnuts, which contributed a nice crunchy texture and nutty finish to the dish. If you have a bottle of hazelnut oil or walnut oil on hand, a small drizzle just before serving is a welcome touch.

Provided by Martha Rose Shulman

Categories     weekday, side dish

Time 1h

Yield Serves 4

Number Of Ingredients 7

1 ounce hazelnuts (about 1/4 cup)
1 pound carrots, preferably young small carrots, any color (but a mix is nice)
1 bunch white or purple spring onions or scallions
Salt and freshly ground pepper
2 teaspoons fresh thyme leaves
2 tablespoons extra virgin olive oil
Optional: a drizzle of hazelnut oil or walnut oil for serving

Steps:

  • Preheat the oven to 325 degrees. Place the hazelnuts on a baking sheet and roast for 8 to 10 minutes, until they smell toasty and they a're golden all the way through (cut one in half to check). Remove from the oven and turn up the heat to 425 degrees.
  • Immediately wrap the hazelnuts in a clean, dry dish towel. Rub them in the towel to remove the skins. Then place the skinned hazelnuts in a plastic bag or, if you have one, a disposable pastry bag and set on your work table in one layer. Use a rolling pin to crush the nuts by rolling over them with the pin. Set aside.
  • Line a sheet pan with parchment or oil a baking dish large enough to fit all of the vegetables in a single layer. If the carrots are small, just peel and trim the tops and bottoms. If they are medium- sized, peel, cut in half and cut into 4-inch lengths. Quarter large carrots and cut into 4-inch lengths. Trim the root ends and greens from the spring onions or scallions. If they are bulbous, cut them in half. Season with salt and pepper, add the thyme and olive oil and toss well, either directly on the pan or in the dish or in a bowl. Spread in an even layer in the baking dish or on the baking sheet.
  • Roast in the oven for 20 to 30 minutes, stirring every 10 minutes. The onions may be done after 10 minutes - they should be soft and lightly browned. Remove them from the pan if they are and hold on a plate. When the carrots and onions are tender and browned in places, remove from the oven. Add the onions back into the mix if you 've removed them and toss together. Sprinkle on the toasted ground hazelnuts, and drizzle on the optional nut oil, and serve.

Nutrition Facts : @context http, Calories 170, UnsaturatedFat 10 grams, Carbohydrate 15 grams, Fat 12 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 367 milligrams, Sugar 6 grams

SCALLIONS AND CARROTS



Scallions and Carrots image

Make and share this Scallions and Carrots recipe from Food.com.

Provided by littlemafia

Categories     Onions

Time 10m

Yield 2-4 serving(s)

Number Of Ingredients 6

1 bunch scallion, roots trimmed and white part cut into a 4-inch length
2 medium carrots, peeled and cut into sticks
1 tablespoon olive oil
1 tablespoon butter
1/4 teaspoon sugar
2 tablespoons soy sauce

Steps:

  • Saute the scallions in the olive oil for 3 minutes.
  • Add the carrots and continue to cook until vegetables begin to soften and turn golden.
  • Add butter, soy sauce and sugar and cook 30 seconds more.

Tips:

  • Use fresh, high-quality ingredients. This will make a big difference in the flavor of your dish.
  • Don't overcook the carrots. They should be tender but still have a little bit of crunch.
  • Use a good quality olive oil. This will add a rich, flavorful base to your sauce.
  • Don't be afraid to experiment with different herbs and spices. This recipe is a great starting point, but you can easily customize it to your own taste.

Conclusion:

This penne with creamy carrots and scallions is a delicious and easy-to-make weeknight meal. It's perfect for a quick lunch or dinner, and it's also a great way to use up leftover carrots. The creamy sauce is rich and flavorful, and the carrots and scallions add a nice crunch and freshness. This dish is sure to please everyone at your table.

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