Pasta con le Carote

Pasta con le Carote is a vibrant vegan dish that combines tender pasta with sweet, sautéed carrots and a hint of garlic, delivering a comforting yet refreshing meal. This simple Italian recipe captures the essence of traditional flavors while remaining entirely plant-based.

Ingredients

• Pasta (e.g., spaghetti or penne) - 160 grams
• Carrots - 2 medium (about 200 grams)
• Garlic - 2 cloves
• Olive oil - 2 tablespoons
• Vegetable broth - 200 ml
• Fresh parsley - 2 tablespoons, chopped
• Salt - to taste
• Black pepper - to taste
• Nutritional yeast - 2 tablespoons (optional for a cheesy flavor)

Steps

1. Bring a pot of salted water to a boil and cook the pasta according to package instructions until al dente.
2. While the pasta is cooking, peel and thinly slice the carrots.
3. In a large skillet, heat the olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
4. Add the sliced carrots to the skillet and sauté for about 5-7 minutes until they start to soften.
5. Pour in the vegetable broth and simmer for another 5-10 minutes until the carrots are tender and the broth has reduced slightly.
6. Once the pasta is cooked, reserve a bit of the cooking water, then drain the pasta and add it to the skillet with the carrots.
7. Toss everything together, adding reserved pasta water if needed for a smoother consistency. Season with salt and black pepper to taste.
8. Remove from heat and stir in the chopped parsley and nutritional yeast, if using.
9. Serve warm, garnished with additional parsley if desired.

Nutrition

• Calories: 375
• Protein: 9 g
• Carbs: 70 g
• Fiber: 8 g
• Sugar: 5 g
• Sodium: 250 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and antioxidants from carrots, supporting eye health.
• High in fiber, promoting digestive health.

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