Two cheese high carrot rigatoni
very easy
40 mins
40 mins
Ingredients
- 500 g Carrots
- 2 Onions
- 2 Garlic cloves
- 2 TABLESPOONS Butter
- 7-10 Tbsp Salt
- 7-10 Tbsp Sugar
- 400 g pasta (e.g. rigatoni)
- 2 TABLESPOONS Almonds with skin
- 250 g cherry tomatoes
- 7-10 Tbsp Chilli powder
- 100 g Ricotta
- 50 g grated gouda
- 7-10 Tbsp Pepper
- 1-2 TEASPOONS Lemon juice
Directions
- 1
Cut off the ends of the carrots. Peel and coarsely grate the carrots. Peel and finely chop the onions. Peel garlic and chop finely. Heat butter in a pot. Stir-fry carrots, onions and garlic for 6-8 minutes.
- 2
Season with salt and about 1 teaspoon sugar.
- 3
Meanwhile cook the pasta in 3-4 l boiling salted water (1 teaspoon salt per litre) according to the instructions on the packet. Coarsely chop the almonds. If you don't have almonds in the house, just stir pine nuts, sunflower seeds or cashew nuts into your pasta.
- 4
Wash and halve the tomatoes and stir together with 1⁄2 TL chilli powder into the carrots, steam for another 2 minutes. Remove from heat.
- 5
Drain the pasta in a sieve, collecting about 150 ml of pasta water. Rinse noodles cold, drain and put them back into the pot. Mix ricotta, 100 ml pasta water and Gouda into the pasta, simmer at low heat for 2-3 minutes.
- 6
Dilute with the rest of the pasta water if necessary. Fold in carrot-tomato mix and almonds. Season to taste with salt, pepper and lemon juice. Serve.
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