Penne Carrot Sauce. The sauce is so simple, it's incredible it tastes so good. Plus, with only seven ingredients required to make this entire dish, it will become an easy dinner favorite. This lightened up version of penne alla vodka uses roasted carrots, tomatoes and fennel to create a super flavorful, creamy sauce without any added cream or thickener.
Feel free to add shallot or garlic to the sauce if you can tolerate it.
The Penne Pasta Recipe In Roasted Tomato Carrot Sauce is delicious Pasta Recipe which is made healthy by roasting the carrots along with garlic and tomatoes.
These roasted carrots are then pureed and then tossed into the pasta to make this delicious recipe.
Kamu dapat memasak Penne Carrot Sauce menggunakan 10 bahan dan 4
Langkah. Inilah cara kamu mencapai itu .
Bahan-Bahan Penne Carrot Sauce
- 🢂 200 gram dari gluten free pasta.
- 🢂 1 buah dari wortel ukuran sedang, cuci bersih kupas.
- 🢂 1 buah dari tomat.
- 🢂 1/4 buah dari bombay.
- 🢂 2 siung dari bawang putih, cincang kasar.
- 🢂 dari Oregano.
- 🢂 sesuai selera dari Keju kraft quickmelt.
- 🢂 sesuai selera dari Gula garam.
- 🢂 dari Minyak untuk menumis.
- 🢂 dari Air untuk merebus pasta.
Serve the The Penne Pasta Recipe In Roasted Tomato Carrot Sauce along with Fennel Pesto Pull-Apart Bread Recipe for weekend lunch or. Veggie Penne Pasta Recipe Creamy Carrot Sauce is a wonderful way to use vegetables as a sauce for the Pasta. We often add them into our pasta and is sometimes left out by the kids. But in this recipe the vegetables are well roasted and ground to make a delicious creamy sauce which will make the kids amazed to try this recipe.
Cara pembuatan Penne Carrot Sauce
- Rebus pasta tambahkan 2 sdt minyak dan 1 sdt garam smp aldente.
- Kukus wortel yg telah dikupas dan tomat yg d kerat kulitnya hingga empuk, blender dgn sedikit air, sisihkan.
- Tumis duo bawang sampai harum, masukkan campuran wortel tomat, tumis hingga cukup matang, masukkan pasta aduk rata beri gula garam.
- Tambahkan keju quickmelt, tutup wajan kecilkan api hingga keju leleh, taburi oregano, sajikan 😉.
Add cream cheese and scallions to veggies and stir until cheese is melted. Place well drained pasta in a serving bowl. Pour veggies/cheese mixture over pasta and toss to coat. Reserve about ½ cup starchy water, drain pasta and peas, add to carrot sauce with starchy water and stir to coat pasta. To serve, top pasta with some green sauce, if using, and/or cress, flowers and pine nuts.
