ORECCHIETTE WITH ROASTED CARROTS, WALNUTS AND CHEESE
- Servings : 4
- Preparation : 15 minutes
- Cook time : 30 minutes
- Calories : 490 cal
- Carbohydrate : 67 g
- Lipid : 19 g
- Fiber : 7 g
- Protein : 15 g
Ingredients
Carottes grillées
- 8 Nantes carrots peeled and cut into 2 or 4
- 15 ml (1 tbsp.) olive oil
- Salt and pepper to taste
Pâtes
- 250 g pasta orecchiette cooked al dente (reserve 250 ml (1 cup) cooking water)
- 15 ml (1 tbsp.) olive oil
- 60 ml (1/4 cup) ) pine nuts
- 1 clove garlic, chopped
- 1 sachet (250 ml) ÉPURÉE carrot puree
- 60 ml (1/4 cup) grated fresh parmesan cheese
- 60 ml (1/4 cup) crumbled feta cheese
- Salt and pepper to taste
Steps
1 Preheat the oven to broil (550°F).
2 In a bowl, place the carrots, olive oil, salt and pepper. Toss with your hands to coat well.
3 Spread on a cookie sheet.
4 Cook under the grill for 15-20 minutes, stirring the sheet occasionally to cook the carrots evenly. Remove from the oven. Set aside
5 In a pot of boiling water, cook the pasta as directed on the package. Drain (reserve some cooking water). Add half the olive oil. Mix. Set aside.
6 In a large non-stick pan, brown the pine nuts for 3-4 minutes (or until lightly browned). Remove and set aside on a plate.
7 Still in the same pan, heat the rest of the oil. Add the garlic and cook for 1 minute.
8 Add the carrot puree and half the cooking water. Mix and cook for 1-2 minutes.
9 Add the cooked al dente pasta and the parmesan cheese grated (add cooking water if necessary). Mix well (until everything is melted and smooth).
10 Serve. Top with feta cheese, toasted pine nuts and place the roasted carrots on top. Enjoy!
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