Pasta with carrot cream is a light, healthy, tasty, and complete first course. It’s a recipe that hides a secret: chickpeas. Oh yes, if someone frowns at the sight of legumes, hiding them might be the right idea! I know some kids are clever and recognize them by taste, but here the sweetness of the carrot does a lot of work. In short, pasta with carrot cream is good for everyone, picky little ones, but also adults. And why limit carrots to salads or sautés? Try it!
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 1Person
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 carrots
- 1 cup cooked chickpeas
- 5.6 oz mezzi rigatoni (I used oat pasta)
- 2 tablespoons extra virgin olive oil
- to taste salt
- to taste grated Parmesan cheese
Tools
- 1 Vegetable Peeler
- 1 Cutting Board
- 1 Knife
- 1 Grater large holes
- 1 Saucepan with low edges
- 1 Food Processor Kenwood
Steps
Peel the carrots, remove the ends, and grate them using a grater with large holes. In a low-edged saucepan, heat the oil, add the carrots, season with salt, and cook for ten to fifteen minutes. Boil the pasta in plenty of salted water for the time indicated on the package. Transfer the carrots to the food processor with the chickpeas, a tablespoon of extra virgin olive oil, and some pasta cooking water. Blend everything to obtain a nice smooth cream. Drain the pasta al dente, keeping aside the cooking water. Dress the pasta with the carrot cream and mix, if necessary, with the reserved cooking water. Serve immediately with grated Parmesan cheese and a drizzle of raw oil.
Notes
Recipe source: HERE.
