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Pasta with carrot cream sauce

updated

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Ingredients for 2 servings:

  • 250 g carrot(s), finely grated
  • 1 tbsp lemon juice
  • 1 onion(s)
  • 1 tsp, heaped cumin
  • 1 tsp, heaped sugar, brown
  • ½ bunch parsley or approx. 1/2 packet frozen
  • 200 g sweet cream
  • 125 g pasta (e.g. orecchiette or fusilli)
  • salt water
  • salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

vegetarian, cheap and super easy

Drizzle the grated carrots with lemon juice and chop the onions. Cook the pasta in salted water according to the package instructions. Meanwhile, melt the butter in a saucepan and sauté the onions until translucent. Then add the cumin and sauté briefly. Next, add the carrots, season with salt, pepper, and a little sugar. Cover and sauté the vegetables until almost soft. Wash and finely chop the parsley. Just before the carrots are tender, add the parsley and cream. Cook for another 2 minutes and season to taste.

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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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