Pasta with creamy carrot sauce
-
Difficulty
Very easy -
Preparation
5 minutes -
Cooking
25 minutes -
Portions
4 -
Baking tin size
No baking trays -
Dietetics
Yes -
Vegan
Yes -
Vegetarian
Yes -
No eggs
Yes -
No cook
No
Description
Sweet, tasty and excellent for our health. Carrots are a very valuable ingredient to keep in the fridge.
They help us not to "commit sins of gluttony" during hunger attacks or periods full of nervousness caused by the stressful life we lead, they enrich in a special way the most particular salads (from classic to that of oranges or fennel) and they "prepare" our skin for summer so as to be more beautiful and tanned.
There are those who prefer them raw and those who cook them, better if steamed in order to maintain all the properties. Once cool, steamed carrot can be eaten with a drizzle of oil and a pinch of salt, or it can be reduced to cream and used for fantastic ideas. For example, it can become a different base for a pizza, instead of the classic tomato sauce, or it can be used as a simple but very good sauce for pasta. In short, a thousand ideas and a single, simple and inexpensive super ingredient!
Ingredients
- 12,3 oz (350 g) of pasta (we suggest "Creste di Gallo")
- 8,8 oz (250 g) of carrots
- 60 ml of cooking cream or spreadable cheese (also vegetable)
- Extra virgin olive oil
- Chives q.s.
- Salt
- Black pepper
Preparation
- Wash and peel the carrots and steam them or boil them.
- Put the carrots in a chopper or mixer, add salt, oil, pepper and cooking cream or cream cheese. Also add a few strands of chives. Create a cream, if too thick, soften it with the cooking water.
- Boil the pasta in plenty of salted water. Drain and season with the cream. Add a drizzle of oil and serve.
