John Myers
Ingredients for 1 servings:
- 80 g pasta (tortiglioni or penne)
- salt water
- 300 g carrot(s)
- 200 ml milk (whole milk, 3.5%), possibly more or less
- some salt from the mill
- optional spice(s) of your choice
- herbs of your choice
Instructions
Working time approx. 15 minutes; Total time approx. 15 minutes
good, cheap, fast, healthy and tasty
Cook the pasta in plenty of salted water according to the package instructions until al dente. In the meantime, peel the carrots, slice them, and steam or boil them until soft. Then puree the cooked vegetables in a blender, adding enough milk to reach the desired consistency. I prefer a more mushy consistency. Drain the pasta and return it to the pot. Add the carrot puree and mix with the pasta. Season generously with salt. You can, of course, add other seasonings, depending on what you’re in the mood for. For example, nutmeg or allspice, or simply a little more stock powder. I prefer it with just a little salt. That brings out the pure milk and carrot flavor that I like best. Please use fresh carrots—not frozen or thawed ones, as in my experience the puree becomes gritty. This works great with broccoli, too. Healthy and delicious.
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