Carrot and tomato rigatoni

Name: Carrot and tomato rigatoni
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 7-10 Tbsp salt, pepper; 3 large carrots; 2 Onions; 1 Garlic clove; 2 TABLESPOONS Butter; 7-10 Tbsp Chilli powder; 7-10 Tbsp Sugar; 250 g cherry tomatoes; 100 g Double cream cheese; 1-2 TEASPOONS Lemon juice; 400 g pasta (e.g. rigatoni); 50 g Parmesan (piece); 2 TABLESPOONS Almond kernels (with skin)

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

7-10 Tbsp salt, pepper
3 large carrots
2 Onions
1 Garlic clove
2 TABLESPOONS Butter
7-10 Tbsp Chilli powder
7-10 Tbsp Sugar
250 g cherry tomatoes
100 g Double cream cheese
1-2 TEASPOONS Lemon juice
400 g pasta (e.g. rigatoni)
50 g Parmesan (piece)
2 TABLESPOONS Almond kernels (with skin)

Directions

1
Boil up plenty of salted water for the pasta. Peel, wash and roughly grate the carrots. Peel and chop onions and garlic. Heat butter. Brown carrots, onions and garlic in it. Season with salt, chilli and a little sugar.
2
Steam for about 5 minutes while turning. Wash and halve the tomatoes and add to the carrots. Steam everything else for about 2 minutes. Stir in cream cheese. Season to taste with salt, pepper and lemon juice.
3
Meanwhile cook the noodles in boiling water according to the instructions on the packet. Grate the parmesan. Roughly chop the almonds. Take off about 100 ml of pasta water. Drain the pasta and put it back into the pot. Mix with carrot-tomato sauce, pasta water and parmesan.
4
Finally fold in the almonds. Serve the pasta.