Label
All
0
Clear all filters

Carrot pasta with capsicum, snow peas and Parmesan

Rate this recipe

banner
Preparation info
  • Serves

    4

    • Difficulty

      Medium

    • Ready in

      1 hr 30

Appears in
Pasta: Le Cordon Bleu Home Collection

By Le Cordon Bleu

Published 1998

  • About

The combination of carrot pasta tossed in a light carrot sauce with vegetables, black olives, basil and a sprinkling of Parmesan makes this an unusual yet excellent pasta dish.

Ingredients

Carrot Pasta

  • 400 g (12¾ oz) carrots, sliced
  • 250 g (8

Method

  1. Place the carrot and 200 ml ( fl oz) water in a blender and process until smooth and thick. Transfer a quarter of this juice to a small saucepan, reserving the rest, and boil over me

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of


No reviews for this recipe

Advertisement
The licensor does not allow printing of this title