Hello everyone, here I am again writing a little recipe for you. Do you believe that this first course really came from my creativity, and we were thrilled with it? Three main ingredients, some spices, some tasty decorations, and a spaghetti was born, finger-licking good. Even those I don’t have. I’ll show you how I prepared them, don’t think I’m presumptuous, but this time I’m sure it will win you over, word of Briciola.
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Slow fire
- Cuisine: Italian
Ingredients
Let’s see what we need
- 1 clove garlic
- 1 onion
- 4 carrots (medium carrots)
- to taste extra virgin olive oil
- to taste salt
- water (3.5 oz for cooking carrots)
- stracchino (3.5 oz)
- almond crumble (I chopped 6 toasted almonds)
- spaghetti (6.7 oz)
- spices (thyme, parsley, rosemary)
Let’s get cooking.
Steps
The first thing to do is clean the carrots, garlic, and onion. Chop everything finely and put it in a pan. I always use the “pasta toss” pan so once the spaghetti is cooked, I can pour the pasta directly to combine everything.
Now turn on the stove or your induction hob and start wilting the vegetables. Add oil, I use two/three tablespoons you can add more if you prefer, spices (chopped rosemary, parsley, and thyme) I used the ready-made ones in a jar, salt, and a bit of water to cook everything.
Once the vegetables are cooked, you’ll see about 10/15 minutes, and they will be ready. Transfer them to the immersion blender jug and create a nice cream. Put everything back in the pan, turn on low heat, and start adding the stracchino in chunks, as if you were decorating a pizza.
Now prepare the water for the pasta, bring it to a boil and add our spaghetti. Once they are ready, drain and pour directly into the pan. Mix and plate. Now add our toasted almond crumble on top of the pasta. All that’s left to say is, enjoy your dish, healthy, quick, and tasty.
If you liked the little recipe, come back to visit me, more will be waiting for you.
If you like, you can also follow my adventures on my Instagram page. I’ll leave the link below. See you soon
