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Carrot and cheese sauce with pasta

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Ingredients for 4 servings:

  • 400 g pasta
  • 100 g carrot(s)
  • 100 g cheese (Gouda, young)
  • 50 g herbs (spring herbs)
  • 40 g butter
  • 250 ml water
  • 3 tbsp wheat flour (whole wheat flour)
  • 1 tbsp vegetable broth, granulated
  • 250 ml milk
  • salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Cook the pasta in salted water until al dente. Peel and grate the carrots, grate the Gouda cheese, and finely chop the herbs. Melt the butter, sauté the carrots for a while, add the whole wheat flour, stir vigorously, and deglaze with milk and water. Add the vegetable stock. Let the sauce simmer over low heat for 2-3 minutes, stirring occasionally. Add the cheese, melt, season, and stir in the herbs.

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Written by John Myers

Professional Chef with 29 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.

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