Spaghetti with carrot cream, a creamy, tasty, and light first course, ideal for those who want to eat healthy but with taste.

A low-cost first course because it contains only carrots and two tablespoons of skyr protein cheese.

Spaghetti with carrot cream has a delicate and healthy taste, because we all know carrots are rich in vitamins and antioxidants, precious foods for intestinal health and eyesight.

Also rich in anti-cancer beta-carotene, beneficial for cell growth and skin.

However, it should be remembered that it is a calorie-rich vegetable, so they should be consumed in moderation by those following a diet and diabetics as they are a source of sugar reserves.

Portions: 1
Cuisine: Italian
Seasonality: Spring, Summer

Ingredients

5.3 oz of carrots
2.8 oz of spaghetti
2 tablespoons of skyr cheese
2 tablespoons of extra virgin olive oil
1 clove of onion
1 pinch of turmeric
to taste of salt
to taste of white pepper
to taste of chives

Tools

Blender

Steps

Let’s start by peeling and slicing the carrots into rounds.
Finely chop the onion.
In a pan, pour the two tablespoons of extra virgin olive oil and the chopped onion, let them wilt over low heat.
Pour in the sliced carrots.
Sauté for 2-3 minutes, stirring often with a wooden spatula.
Continue cooking for another 15 minutes by adding a glass of lukewarm water.
Season with salt and white pepper. If the liquid evaporates but the carrots are not yet cooked, add a little more water.
Once cooked, pour the carrots into the blender cup and blend.
Put the carrot puree back in the pan and add the two tablespoons of skyr cheese, turn on the gas and melt the cheese.
Sprinkle with turmeric and chives.
The carrot cream is ready, we can cook the spaghetti.
When you drain the spaghetti, pour them into the sauce pan and toss.
Serve and bring to the table.