Carrot Pasta With A Creamy Zesty Garlic Sauce Recipes

CREAMY CARROT PASTA SAUCE

Steps:

• Scrub the carrots and top and tail them. There's no need to peel them unless they're particularly manky.
• Roughly chop then place them in a lidded pan with a good pinch of salt. Cover with water, bring to the boil, then simmer for 10-15 minutes or until just cooked. Use a knife to test for doneness. If it slides in easily, the carrots are cooked.
• Drain the carrots, but reserve the water. Transfer them to a blender with 200 ml of the carrot water.
• Drain the cashew nuts and add to the blender.
• Finally add the wild garlic oil (or garlic, olive oil and salt).
• Blend on high speed until you have a smooth sauce. If the sauce is too thick, add some more of the hot carrot water.
• Whilst the carrots are simmering, cook the pasta in salted water according to pack instructions.
• If using, fry the leeks, onions or shallots in some extra virgin olive oil over a gentle heat.
• As soon as the carrot sauce is ready, drain the pasta. Return it to the pan and mix in the sauce. A fork or tongs are good for this. If the sauce needs loosening, add a little pasta or carrot water until you get your desired consistency.
• Transfer the pasta into individual bowls and top with the fried leeks, onions or shallots.
• Scatter some vegan parmesan over the top along with some parsley.

CARROT PASTA WITH A CREAMY ZESTY GARLIC SAUCE

Steps:

• Mix all the ingredients for the sauce until you get them all combined. Cut your carrot into noodles. Pour sauce over the carrots and gently mix them by hand to coat. Top with parsley, sesame and pine nuts and serve fresh. Keeps well in the fridge overnight.

WHITE BEAN PRIMAVERA

Steps:

• Melt the butter in a 12-inch skillet (preferably straight-sided) over medium-high heat. Add the zucchini and 1 teaspoon salt, and stir, then cook undisturbed in an even layer until one side is golden, about 4 minutes. (It's great if the butter browns, but decrease the heat if it threatens to get too dark.) Stir in the asparagus, carrot and garlic, and cook, stirring occasionally, until fragrant and softened, about 4 minutes. Stir in the peas, scallions and ½ teaspoon salt, then add the red-pepper flakes, oregano and a generous amount of black pepper. Cook, stirring, until the peas are warmed through and bright green, about 2 minutes.
• Add the white beans and the cream, lower the heat to medium, and let the cream come to a simmer. Simmer for about 1 minute.
• Turn off the heat and stir in the lemon juice, Parmesan and Dijon. Taste and season with more salt, pepper or lemon juice as needed. Add 1 or 2 tablespoons of warm water to the creamy beans to loosen as you like; the sauce will thicken as it cools. (You may need more water when you reheat any leftovers.) Serve in bowls topped with the nuts and a handful of basil leaves. Pass more Parmesan at the table.

PASTA WITH SPICY GARLIC CREAM SAUCE

Steps:

• Boil the pasta in enough water according to the instructions on the package.
• A few minutes after you started the pasta, start cooking the onion in the olive oil in a large saucepan.
• Add the garlic and carrot and continue to cook over a medium-low flame for another 5 minutes or so.
• Add the zucchini and grilled peppers and continue to cook.
• Add the spices (pepper and oregano).
• Meanwhile, drain the pasta in a colander.
• Add it to the vegetables in the saucepan and stir to mix.
• Pour in the cream and add the 2 tsp.
• of sambal (chili paste) and stir to blend and cover.
• Serve topped with a bit of parmesan cheese.