that healthy food can taste good, too, proves this recipe. Super Yummy! I have mingled with the other 4 tablespoons pesto cream fraiche, then the pesto a bit creamy and there is more sauce.
Serves 6
15 carrots, sliced planed
2 cups water
1 teaspoon bouillon extract
500 g whole-wheat pasta
2 bunch basil
6 garlic cloves
1 lemon, grated rind
4 tablespoons Parmesan
fresh
ground pepper 4 tablespoons pumpkin seeds 2 tablespoons olive
or pumpkin seed oil
15 carrots, sliced planed
2 cups water
1 teaspoon bouillon extract
500 g whole-wheat pasta
2 bunch basil
6 garlic cloves
1 lemon, grated rind
4 tablespoons Parmesan
fresh
ground pepper 4 tablespoons pumpkin seeds 2 tablespoons olive
or pumpkin seed oil
4 tablespoons creme fraiche
carrots in broth 5-7 minutes not to boil. Whole wheat noodles cook, then strain type to the carrots. Basil leaves, garlic, lemon zest, Parmesan, pepper, pumpkin seeds and pumpkin seed oil in a tall mixing vessel fill. Broth of the carrot puree into mixing vessel and everything. Creme fraiche stir. Carrots and mix with the pasta sauce.
Source: naturkost.de
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