In the early autumn there are the so-called wash carrots and in the winter the carrots are rather conical. In spring and summer you can find the tender and in taste a little sweet young carrots on local markets. That sounds delicious. So why not combine something sweet and something solid for a refreshing dinner?

07th August 2018

Carrot Pasta

2 tbsp olive oil
500g carrots
2tbsp goat's cream cheese
1tsp tahin paste



Heat the olive oil in a large coated pan.

Clean and wash the carrots and cut them into thin strips with a vegetable peeler - similar to ribbon noodles - and add them in the pan. Fry over medium heat for about 10 minutes.

Arrange the finished carrot pasta on plates, with goat's fresh cheese, tahini paste, pepper and basil.



In carrots, the carotene content is particularly outstanding, to which the carrots owe their typical colour. Of all vegetables, carrots contain the most carotene, important for your vision, especially night vision, but also the immune system and cell growth. Carrots are also very healthy in terms of other vitamins and minerals. For example, cartots contain some vitamins of the b group, especially vitamins B6, B1 and B2, vitamin C and vitamin E. Carrots are also rich in various minerals such as potassium, phosphorus, calcium, magnesium, iron and zinc. Carrots are extremly low in calories and are therefore one of the healthiest vegetables. When preparing carrots, it is important to add a little fat to the dish, because the healthy carotene contained in carrots is fatoluble. Thus, it can better absorbed by the body.



You can keep the 2nd portion for the following day in the fridge and eat it as a salad with lunch. Remove from the fridge 30 minutes before consumption, as pre-cooked foods in the fridge will lose their taste slightly. If you prefer warm food, you can heat the carrot pasta with a dash of olive oil in the pan.



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