Pasta with Carrot and Cream Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 10 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g carrot (s), finely rated
- 1 tablespoon lemon juice
- 1 onion (s)
- 1 teaspoon, heaped cumin
- 1 teaspoon, heaped sugar, brown
- 0.5 ½ bunch parsley or about 1/2 pack frozen
- 200 g sweet cream
- 125 g pasta (e.. orecchiette or fusilli)
- Salt water
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Drizzle the grated carrots with the lemon juice, chop the onions. Prepare the pasta in salted water according to the instructions on the packet.
- In the meantime, melt the butter in a saucepan and sweat the onions until translucent. Then add the cumin and sauté briefly. Then add the carrots, season everything with salt, pepper and lightly sugar. Then put the lid on and steam the vegetables until they are almost soft.
- Wash and finely chop the parsley. Just before the carrots are done, add the parsley and cream. Cook everything for another 2 minutes and season to taste.
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