Recipes
Carrot pasta with mozzarella and artichoke
Ingredients
For 4 people
- 400g carrot pasta
- 1/2 red onion
- 295g sun-dried tomatoes
- 135g green olives
- 125g herb cream cheese
- 2 sachets Galbani mozzarella mini (300g)
- 180g grilled artichoke
- 1 lemon
- 40g arugula
Serving tip:
- fresh basil leaves
Carrot pasta with mozzarella and artichoke
Delicious as a cold salad or as a hot meal | Vega
Step 1: Cut half the onion into fine rings. Separate the sun-dried tomatoes from the oil (do not discard) and put them together with the drained olives in a bowl or pan.
Step 2: Cook the pasta al dente in plenty of water with some salt (advice: 12 grams per litre of water) and drain the pasta.
Step 3: Mix the warm pasta with the sundried tomatoes and olives and stir in a handful of arugula and the herb cream cheese.
Step 4: Cut or tear the mozzarella into large pieces and mix this through the dish with the onion rings and artichoke.
Step 5: Grate the zest of half a lemon over it and sprinkle with some coarse sea salt and black pepper. Pour a little oil from the sun-dried tomatoes over it. Serve the dish with some fresh basil leaves.
Variation tip:
Mix in smoked mackerel (approx. 165 grams) or sliced strips of red pointed pepper (grilled).
Groceries
- 2 sachets of Sophini spinach pasta
- 1 net of onions
- 1 bulb garlic
- 1 bunch of spring onion
- 15g fresh flat parsley
- 1 bag of ham cubes (250g)
- 1 box of eggs
- 1 sachet Parmesan cheese powder (150g)
From the kitchen cabinet:
Olive oil, Salt, Pepper
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