Carrots – Cream Cheese – Pasta
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 onion (s)
- 300 g carrot (s)
- 0.5 ½ bunch parsley, smooth
- 1 tablespoon butter
- 1 teaspoon curry powder, mild
- some salt and pepper
- 200 g noodles, (croissant noodles)
- 100 g double cream cheese
- 150 ml milk
Print Recipe
Pin Recipe Instructions
- Peel and finely dice the onion. Peel the carrots and cut into sticks. Roughly chop the parsley. Cook the noodles in plenty of boiling salted water until they are firm to the bite.
- Heat the butter in a pan and fry the onions in it for about 2 minutes. Add the carrots, curry and a pinch of salt and fry on a low heat for about 5 minutes. Add the parsley, cream cheese and milk, stir evenly and bring to the boil. Season the sauce with salt and pepper.
- Drain the pasta, drain and mix with the sauce.
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