Recipe recommendation for February 2020
Colourful Oriental Carrot Pasta
Ingredients for 4 Persons:
- 600g Carrots
- 2 red Onions
- 1 Garlic Clove
- 100g peeled Almonds
- 1 Teaspoon Honey
- 50g Raisins
- ½ Tl Harissa (African paste)
- 1 Tl rubbed Orange Peel
- 125ml Orange Juice
- 100ml Vegetable Stock
- 400g Noodles
- 1 Pack of Parsley
- 250g Ricotta
- 10 Spoons Oil
- Salt and Pepper
For all those who didn’t know: Last weekend was carnival for us in NRW! In the middle of the wet, cold and dark winter months we celebrated in a colourful and wild way. Consistent to this bright time in year and to not lose these colours, the monthly recipe of February is a colourful oriental carrots pasta! As bright and unusual in taste as our beloved carnival!
First wash and peel the carrots. Then cut them into 2 cm long sticks. Also peel the onions and garlic, then cut them into small pieces.
Next, put about 2 tbsp. oil in a coated pan and fry the almonds in it until they are golden brown and season them with a little salt. Then take them out and put them aside.
To sauté the carrots, onions and garlic, put about 4 tbsp. oil in another pan and season the vegetables with salt and honey. Then add the raisins, Harrisa paste, orange peel and orange juice. Let everything simmer for a little bit and fill the vegetables up with the broth. Boil them again briefly and let it simmer at medium heat for about 8 minutes.
In the meantime, boil salty water in a pot and cook the pasta in it for 6-8 minutes. Then drain the noodles and collect the noodle water. Add the noodles and a bit of the pasta water to the carrots and onions and season them with Harrisa paste and salt.
As a last step wash the parsley leaves, remove the stalks and chop them into small pieces. Mix ricotta and parsley into the pasta and serve the dish warm. If you wish, you can drizzle some oil on the pasta before serving.
Enjoy it and defy the winter gloom with delicious, colourful pasta! 😊