John Myers
Contents
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Ingredients
- 180 g Pasta
- 200 g Carrots
- 250 g Ground beef
- 3 small Fresh shallots
- 2 tbsp Rapeseed oil
- 100 ml Whipped cream
- 30 g Freshly grated Parmesan
- 0,5 bunch Parsley
- Salt and pepper
Instructions
- Cook the short pasta in salted water until al dente. Peel the carrots and cut diagonally into approx. 2 cm thick slices and cook for 4 minutes.
- Fry the minced beef in a pan with oil until crumbly. Peel off shallots and cut into fine rings. Fry shallots briefly, season with salt and pepper.
- Pour in 3,100 ml of whipped cream and mix in 30 grams of grated Parmesan. Drain the pasta, collecting 100 ml of pasta water and add both to the sauce. Pluck the parsley leaves from the stems and chop finely. Arrange carrot mince pasta on plates and serve sprinkled with parsley.
Nutrition
Serving: 100gCalories: 256kcalCarbohydrates: 9.9gProtein: 13.4gFat: 18.2g
