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Noodles with a Carrot Curry Cream Sauce
Page 245
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Another recipe from the chapter on pasta in cream sauces. I served the sauce over linguine; spaghetti might be better.
Flavors interesting, a little odd. Our first reaction was a bit doubtful, but it grew on us. We're thinking it's the vermouth that was the odd note. (Maybe the sweetish flavor of sherry would go better with the sweet carrots?) The goat cheese topping went surprising well with the curry.
I served this as a main course with salad, but we both thought it would make a nice side with a faux-Indian or -Asian kind of meal. Maybe next to skewers of grilled dark meat chicken or pork with some Indian-ish flavors.
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