Carrot Pasta


Carrot Pasta Recipe

carrot-pasta-recipe 
By: Isabel Robson
Serves: 3
Preparation: 20 minutes

Ingredients:
150g Twirl pasta
1 Cup sliced carrots
1 Cup Quorn pieces
1/2 Cup Chopped onions
1/2 Cup Loose sweetcorn
1/2 Cup Heinz baked beans
1/2 Cup Homemade tomato sauce
2 tsp pine kernels
1 tsp butter
2 tsp olive oil
6 Chili seeds
Salt and pepper

  • Boil pasta for 2 minutes.  Drain but save the hot water.
  • Fry Quorn, chopped onion, carrots, pine kernels, sweet corn and chili seeds with butter and olive oil.  Stir for 2 minutes on high heat.
  • Add tomato sauce and 500ml of hot water used to boil pasta.
  • Stir occasionally and simmer for 3 minutes.  Season with salt and pepper.
  • As sauce thickens, add pasta and baked beans.  
  • Stir gently for 1 minute and serve hot.

I have some baked beans left over from breakfast, adding these to this dish has given extra richness to the pasta sauce.

Like bread and rice, pasta is high in starch but low in fat.  Starch is not necessarily bad for you, it is stored energy that can boost your metabolism.

So often carrot is seen as a secondary ingredient added to the dish.
This time I wanted carrots to feature as the main ingredient for its
sweet flavour and nutritional value.

Carrots are great to enhance blood flow and function of the eyes. 
Promote weight loss, fights cancer, help prevent constipation and protect
the heart.  This ingredient contain beta-carotenes.

Whilst the body converts beta-carotene into Vitamin A, this vitamin is essential
for vision, growth and boosting your immunity system.


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