Bucatini Pasta Carrot Sauce


Bucatini Pasta Carrot Sauce

  • Preparation time
  • Preparation time

    15 minute
  • cooking time
  • Cooking time

    60 minute
  • Preparation time
  • Difficulty

  • cooking time
  • Serving

    4 People
  • Goody kitchen


½ pack of GOODY Bucatini
1 tsp butter & 1 tablespoon olive oil
1 large onion minced
1 Leek, minced using only the white part (must be equal to amount of onion)
1 clove garlic, minced
5 medium size carrot, chopped in small cubes
1 ½ tsp cumin
1 tsp ground coriander
½  tsp nutmeg
½ tsp lemon salt
4 cups of Chicken stock
2 cups cooking cream
1 cup of Mozzarella cheese
1 tbsp of flour mixed in 1 cup of cold water


1.Melt butter with olive oil. Add onions and leeks, sauté until tender but no dark color, then add garlic and mix for 1 minute. Add all spices and mix for 30 seconds. Add chopped carrots and mix well for 1 minute to release its flavors. Add chicken stock, bring to boil. Then lower the heat and let simmer of 30 minutes or until carrots are very tender.  Add 2 cups of cooking cream and mix.
2.Blend in blender, then strain with a very fine strainer (no lumps, just sauce)
3.Return the strained sauce to pan, add the flour, and then bring to boil to thicken the sauce. Finish with Mozzarella cheese. Pour sauce on top of the pasta or keep on the side if desired