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🍽️ Fusilli with Creamy Carrot Spinach Sauce

672 kcal · 30 min · 4 servings

Ingredients

• pumpkin seeds 5 tbsp
• sugar 1 tbsp
• salt pinch
• fusilli 500 g
• spinach 300 g
• carrots 4 pcs
• mozzarella 1 pcs
• olive oil 2 tbsp
• heavy cream 200 g
• pepper, black ground pinch
• rose pepper pinch

Instructions

1. 1. Heat a pan over medium heat.
2. 2. Roast the pumpkin seeds in it for about 2 minutes.
3. 3. Sprinkle the sugar over the seeds and caramelize them for approx. 1 minute.
4. 4. Season the caramelized seeds with salt.
5. 5. Place the seeds on kitchen paper and let them cool.
6. 6. Bring approx. 5 liters of salted water to a boil in a large pot.
7. 7. Cook the fusilli in the boiling water for approx. 9 minutes al dente.
8. 8. Drain the pasta in a colander.
9. 9. Reserve about 1 cup of the pasta cooking water.
10. 10. Wash the spinach thoroughly and let it drain.
11. 11. Peel the carrots and cut off the ends.
12. 12. Grate the carrots coarsely.
13. 13. Tear the mozzarella into coarse pieces.
14. 14. Heat olive oil in the pan over medium heat.
15. 15. Fry the grated carrots for approx. 4 minutes.
16. 16. Deglaze the carrots with cream.
17. 17. Season the sauce with salt, pepper, and paprika.
18. 18. Simmer the sauce over low heat for approx. 5 minutes.
19. 19. Pour the reserved pasta cooking water into the sauce.
20. 20. Add the spinach to the sauce.
21. 21. Let the spinach wilt in the sauce for approx. 2 minutes.
22. 22. Finally, adjust the sauce to taste with salt and pepper.
23. 23. Add the drained fusilli to the sauce.
24. 24. Mix the pasta thoroughly with the sauce.
25. 25. Plate the fusilli.
26. 26. Garnish the dish with the mozzarella and the caramelized pumpkin seeds.
27. 27. Serve the dish and enjoy!

Nutrition per serving

• kcal: 672
• Protein: 21 g · Fett/Fat: 39 g · Carbs: 57 g