Carrots and Ham in Gingered Chicken Broth Pasta Sauce
Elevate your pasta night with this irresistible recipe for *Carrots and Ham in Gingered Chicken Broth Pasta Sauce*, where comfort meets sophistication. Tender carrots and savory ham are simmered in a fragrant ginger-infused chicken broth before being enriched with creamy heavy cream and melted parmesan cheese, creating a luscious, velvety sauce. The aromatic base of garlic and fresh ginger adds a zingy twist, perfectly complementing the hearty ingredients. Tossed with al dente pasta and finished with a sprinkle of fresh parsley, this 40-minute dish is as easy as it is flavorful. Perfect for weeknight dinners or casual entertaining, this unique pasta recipe combines simplicity with gourmet flair. Your family and guests will love every savory, creamy bite!
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Recipe Information
Ingredients
- 2 medium carrots
- 200 grams ham
- 1 tablespoon ginger root
- 2 cups chicken broth
- 2 tablespoons olive oil
- 2 cloves garlic
- 1 cup heavy cream
- 0.5 cup parmesan cheese
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley
- 400 grams cooked pasta
Instructions
Peel and finely dice the carrots into bite-sized pieces.
Cut the ham into small cubes and set aside.
Peel and grate the ginger root, and mince the garlic cloves.
Heat the olive oil in a large skillet over medium heat.
Add the minced garlic and grated ginger to the skillet, stirring frequently, and cook for 1 minute until fragrant.
Add the diced carrots to the skillet and sauté for 5 minutes until they begin to soften.
Stir in the cubed ham and cook for an additional 3 minutes, allowing the ham to lightly brown.
Pour in the chicken broth and bring the mixture to a gentle simmer. Let it cook for 10 minutes until the carrots are tender and the flavors meld together.
Lower the heat to medium-low and slowly stir in the heavy cream, allowing the sauce to thicken slightly over 3-4 minutes.
Add the parmesan cheese, stirring until fully melted and integrated into the sauce.
Season the sauce with salt and black pepper, adjusting to taste.
Toss the cooked pasta into the skillet, mixing thoroughly to coat the pasta in the sauce.
Sprinkle chopped fresh parsley over the dish and serve warm.
Nutrition Facts
Calories |
544 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.1 g | 42% | |
| Saturated Fat | 16.1 g | 81% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 91 mg | 30% | |
| Sodium | 1300 mg | 57% | |
| Total Carbohydrate | 36.1 g | 13% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 3.5 g | ||
| Protein | 20.0 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 151 mg | 12% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 370 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
