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Quick carrot and leek noodles

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Ingredients for 1 servings:

  • 150 g pasta (e.g. Farfalle), cooked al dente
  • 150 g carrot(s) (fresh or canned)
  • 1 stalk(s) leek
  • 2 tbsp olive oil
  • salt and pepper
  • Parmesan
  • 1 dash of cream as desired

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Wash the leeks and slice them into rings. Trim and chop the carrots. If using canned carrots, drain any excess liquid, season with salt, and let them marinate for a while. Rinse briefly. Sauté the leeks in hot olive oil, then add the carrots and continue sautéing. Season with salt and pepper. Finally, fold in the pasta and serve sprinkled with Parmesan cheese. If you like, you can also deglaze the vegetables with a splash of cream.

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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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