Thursday, January 28, 2016

Spicy Carrot Penne Pasta With Mustard And Parsnip Sauce

Ingredients for 4 servings

1 tsp dry oregano
2-3 garlic cloves, mashed
3 tsps good quality mustard
4 carrots, sliced
4 cups whole wheat penne pasta (or GF pasta)
4 parsnips, sliced
5 tsps tomato paste
fresh chopped basil
grated parmesan (optional)
olive oil
salt and pepper, to taste


Boil pasta for about 10 minutes.

For carrot sauce:

Put sliced carrots in the food processor and blend until they turn into a paste.

Heat some olive oil in a medium pan. Add carrot paste, mashed garlic cloves, tomato paste, oregano, salt and pepper. Cook for about 10 minutes then remove from heat.

Mix with pasta and add fresh chopped basil and grated parmesan on top.

For parsnip sauce:

Put sliced parsnips in the food processor and blend until smooth.

Heat a little bit of olive oil in a small pan and add the parsnip 

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