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🍝 Creamy Pasta with Roasted Carrots

570 kcal · 30 min · 4 servings

Creamy Pasta with Roasted Carrots Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Thoroughly wash the carrots and cut off the ends. Coarsely grate the carrots. Rinse the coriander under running water and shake it dry. Pluck the leaves from the stems and chop them finely. Peel the ginger and chop it finely as well. Coarsely crush the peanuts. Cut a lemon in half and squeeze out the juice.
  2. 2. Heat a frying pan over medium heat. Add the peanuts and one teaspoon of sugar to the pan. Caramelize the nuts for about three minutes. Remove half of the nuts and set them aside for later garnishing.
  3. 3. Add the grated carrots and chopped ginger with a little oil to the pan with the remaining nuts. Fry the mixture for about two minutes. Transfer the mixture to a tall container. Add cream and vegetable broth. Puree everything until smooth. Season the sauce with soy sauce, lemon juice, salt, and pepper to taste.
  4. 4. Bring about five liters of salted water to a boil in a large pot. Cook the penne pasta in the boiling water for about nine minutes until al dente (firm to the bite). Drain the pasta in a sieve. Return the hot pasta to the pot. Mix the pasta with the carrot sauce. Season the pasta to taste. Serve the pasta sprinkled with the remaining coriander and peanuts.

Nutrition per serving