Pasta in Carrot Cream
Pasta in carrot cream is a simple everyday dish of boiled pasta with a deliciously thick creamy sauce made from blended vegetables. It’s amazing something so healthy can taste so good. Without the addition of butter and cheese.
The last couple of years, some of the better restaurants in Italy have started serving blended vegetables with pasta instead of the more rustic mode of preparation seen for instance in pasta with broccoli rabe. In my opinion the blended preparation is nothing short of brilliant. That ways you get a rich, creamy and ample sauce with lots of vitamins and little or no fat. All it needs is a good tasting spoon.
Though simple, this recipe for pasta in carrot cream is the result of some experiments. But now I think the result is just perfect.
100 ml water
50 ml olive oil
1 lemon juice
Peel, chop and boil the carrots for 15 minutes. They should be well boiled bordering mushy. Otherwise the carrot cream will get too grainy.
Blend the boiled carrots with some of the boiling water.
Keep blending while you slowly dribble in the olive oil.
Add salt and lemon juice to taste (it takes quite a lot)
Heat up the sauce if necessary, but don’t make it boil.
Use farfalle bow ties, fusilli or other types of pasta for pasta in carrot cream and a sprinkling of fresh chives just before serving.