Farfalles with carrot sauce

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Farfalles with carrot sauce

Farfalles with carrot sauce



Ingredients
Number of people
-

2
+

1/2 onion

400 g farfalle (or other pasta)

4 carrots

1 glass of water (15-20 cl)

1 knob of butter

1 can of tomato paste (140 g or less)

1 tablespoon thick crème fraîche

1/2 glass of milk (10 cl)

Grated Gruyère (to your taste)

Pepper

Salt

Thyme

Oregano

Basil


Preparation 
TOTAL TIME: 30 MIN
Preparation: 5 min
Cooking time: 25 min
Step 1
Peel the carrots with a peeler and cut them into thin slices.
Step 2
Cook the pasta according to the time indicated, drain and set aside the pasta.
Step 3
Slice the onion and fry it in butter, add the carrot rings and the glass of water. Season and cover.
Step 4
Cook until the carrots become tender, adding water if necessary.
Step 5
Meanwhile prepare the sauce by mixing the tomato paste and milk.
Step 6
Once the carrots are "cooked", add the sauce, the crème fraîche, mix and add the pasta and grated gruyère. Leave a few moments on the fire, season if necessary.
Author's note
Light dish if you use low-fat fresh cream.

I add my grain of salt


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