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Apple and carrot pasta

Cook Time: 15 minutes
50 minutes
Total Time: 1 hour 5 minutes
I tried something new for you and it turned out super tasty and special! Carrots, apples, walnuts and rosemary are braised in the oven and then pureed with vegan cream cheese. The result is a wonderfully creamy pasta sauce that harmonizes perfectly with tender farfalle pasta.
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Ingredients

These Ingredients make:

4 Portions

Oven vegetables

  • 200 g Carrots halved lengthwise
  • 4 Shallots halved
  • 1 Garlic bulb
  • 200 g Apples quartered
  • 100 g Walnuts
  • 1 Hand full of carrot greens
  • 5 Branches fresh rosemary
  • 1 Pinch Salt
  • 2 EL Agave syrup
  • Oil to taste

Sauce

Toppings

  • Carrot greens, chili flakes

Instructions
 

Preparation of the oven vegetables

  1. Place the carrots, apples, walnuts and onions on a baking tray.
  2. Head the garlic bulb and add to the dish.
  3. Sprinkle with fresh rosemary and drizzle with oil, agave syrup and a pinch of salt.
  4. Bake in a preheated oven at 180 degrees / fan oven for 50 minutes.

Cooking pasta and preparing the sauce

  1. Cook the farfalle pasta according to the instructions on the packet. Collect 300 ml of pasta water when draining
  2. Place the roasted vegetables in a blender with the remaining ingredients for the sauce. Then blend into a creamy sauce.

Mix the pasta with the sauce and serve

  1. Mix the sauce with the cooked farfalle.
  2. Serve and sprinkle with chopped carrot greens and chili flakes.

Nutrition

Nutrition Facts
Apple and carrot pasta
Amount per Serving
Calories
843
% Daily Value*
Fat
 
33
g
51
%
Saturated Fat
 
7
g
44
%
Cholesterol
 
1
mg
0
%
Sodium
 
283
mg
12
%
Potassium
 
710
mg
20
%
Carbohydrates
 
119
g
40
%
Fiber
 
13
g
54
%
Sugar
 
15
g
17
%
Protein
 
25
g
50
%
Vitamin A
 
8497
IU
170
%
Vitamin C
 
8
mg
10
%
Calcium
 
121
mg
12
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.