Tagliatelle with carrot strips and yoghurt-herb sauce

AUTHOR
Kelli Murphy
DIFFICULTY
easy
RATING
4 1
COOK TIME
20 mins
TOTAL TIME
20 mins

Ingredients

Servings: 1
  • 150 g Carrots
  • 50 g Noodles (e.g. tagliatelle)
  • 7-10 Tbsp Salt
  • 3 Stem(s) Basil
  • 15 g Parmesan cheese
  • 100 g Whole milk yoghurt
  • 2-3 TABLESPOONS Mineral water
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper

Directions

  1. 1

    Peel and wash the carrots and cut them into thin oblong slices. Prepare pasta in boiling salted water according to package instructions. Add the carrots 3-4 minutes before the end of cooking time. Pour into a sieve, quench and drain briefly.

  2. 2

    Meanwhile, wash ##basil##, shake dry, put a few leaves aside for garnishing, cut the remaining basil finely. Slice parmesan. Mix yoghurt and mineral water.

  3. 3

    Season with salt and ##pepper##. Arrange noodles, carrots and herb yoghurt on a plate. Sprinkle with parmesan slices and garnish with basil leaves.

Nutrition Facts

KCAL
330 kcal
CARBS
46 g
FATS
9 g
PROTEINS
16 g