Creamy Tomato Conchiglie Pasta

Instructions

1. 1

   Sauté chopped onion in a large pan over medium heat for 2-3 minutes until translucent.

2. 2

   Add chopped carrots to the pan and continue sautéing for another 5-7 minutes until the onions are soft and carrots begin to soften.

3. 3

   Add the can of diced tomatoes (with juices) to the pan and stir to combine.

4. 4

   Reduce heat to medium-low and simmer for 10-15 minutes, stirring occasionally, until the sauce has thickened slightly and the carrots are tender.

5. 5

   Season with salt to taste.

6. 6

   While the sauce simmers, cook the conchiglie pasta according to package directions (typically 8-10 minutes). Drain pasta and set aside.

7. 7

   If using whipping cream, stir it into the tomato sauce in the last 2 minutes of simmering. Stir well to combine.

8. 8

   Add the cooked pasta to the tomato mixture and stir gently to coat all shells evenly.

9. 9

   Transfer to serving bowls or meal-prep containers and sprinkle generously with parmesan cheese.

10. 10

    Serve warm. Store leftovers in sealed containers in the refrigerator for up to 4 days.