Carrots – cream cheese – pasta

Ingredients for 2 servings:

• 1 onion(s)
• 300 g carrot(s)
• ½ bunch flat-leaf parsley
• 1 tbsp butter
• 1 tsp curry powder, mild
• some salt and pepper
• 200 g pasta (horn pasta)
• 100 g double cream cheese
• 150 ml milk

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Peel and finely dice the onion. Peel the carrots and cut into sticks. Roughly chop the parsley. Cook the pasta in plenty of boiling salted water until al dente. Heat butter in a pan and fry the onions for about 2 minutes. Add the carrots, curry powder, and a pinch of salt, and continue frying over low heat for about 5 minutes. Add the parsley, cream cheese, and milk, mix evenly, and bring to a boil. Season the sauce with salt and pepper. Drain the pasta, let it drain, and toss with the sauce.