- Carrots - 400 Grams
- Penne Macaroni - 200 Grams
- Water - 250 Grams
- Butter - 20 Grams
- Honey - 1 teaspoon
- Pepper, salt - To taste
- Pine nuts, a handful - 1 Piece
- Walnut Muscat - 2 Pinch
1. Firstly rinse the carrots and clean it. Then cut the carrots into small cubes. A piece of butter is melted in a small saucepan with a thick bottom and walls. Add the carrots and until it becomes almost yellow, stew, the fire should be medium. Then pour in the water (you can cream), add a spoonful of honey, pepper and salt. Under the lid, until ready to extinguish, the fire is small. 2. Transfer to the blender three quarters of stewed carrots, together with water, where it was stewed. To a homogeneous mass, grind and pour back to the remaining carrots in a saucepan. Sauce bring to a boil, add nutmeg. 3. Boil in a large saucepan of water, add salt and a little vegetable oil. We fall asleep penne and cook, pine nuts fry in a dry frying pan. 4. On the plates lay the boiled penne, pour the carrot sauce and sprinkle with pine nuts. You can decorate with mint leaves. The dish is ready.
Servings: 2