Carrot-walnut sauce to ribbon noodles

Name: Carrot-walnut sauce to ribbon noodles
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 50-75 g Walnut kernels; 1 Onion; 1 TABLESPOON Oil; 100 ml dry white wine or vegetable broth; 400 g ribbon noodles; 7-10 Tbsp salt, white pepper; 2-3 (approx. 250 g) Carrots; 100-125 g Mascarpone (Italian cream cheese); 200 ml Milk; 1/2 bunch Parsley

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

50-75 g Walnut kernels
1 Onion
1 TABLESPOON Oil
100 ml dry white wine or vegetable broth
400 g ribbon noodles
7-10 Tbsp salt, white pepper
2-3 (approx. 250 g) Carrots
100-125 g Mascarpone (Italian cream cheese)
200 ml Milk
1/2 bunch Parsley

Directions

1
Roughly chop the nuts. Roast without fat, take out. Peel and chop onion. Steam in hot oil until translucent. Deglaze with wine and boil down a little
2
Cook the ribbon noodles in plenty of boiling salted water for about 8 minutes until al dente
3
Peel, wash and grate the carrots. Stir the mascarpone and milk into the wine stock. Add nuts and carrots and simmer for 3-4 minutes. Wash and chop the parsley. Season to taste and stir in parsley
4
Drain the pasta, let it drain and possibly arrange it as nests on plates. Pour the carrot-walnut sauce over it and garnish with the remaining parsley