Mince Carrot Pasta

5 from 8 votes
Prep Time 30 mins
Cook Time 15 mins
Total Time 45 mins
Course Dinner
Cuisine European
Servings 2 people
Calories 256 kcal


  • 180 g Pasta
  • 200 g Carrots
  • 250 g Ground beef
  • 3 small Fresh shallots
  • 2 tbsp Rapeseed oil
  • 100 ml Whipped cream
  • 30 g Freshly grated Parmesan
  • 0,5 bunch Parsley
  • Salt and pepper


  • Cook the short pasta in salted water until al dente. Peel the carrots and cut diagonally into approx. 2 cm thick slices and cook for 4 minutes.
  • Fry the minced beef in a pan with oil until crumbly. Peel off shallots and cut into fine rings. Fry shallots briefly, season with salt and pepper.
  • Pour in 3,100 ml of whipped cream and mix in 30 grams of grated Parmesan. Drain the pasta, collecting 100 ml of pasta water and add both to the sauce. Pluck the parsley leaves from the stems and chop finely. Arrange carrot mince pasta on plates and serve sprinkled with parsley.


Serving: 100gCalories: 256kcalCarbohydrates: 9.9gProtein: 13.4gFat: 18.2g
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe

Vegetable Noodles with Bolognese Sauce

Potato and Vegetable Soup with Porcini Mushrooms