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We All Deserve Farm Fresh

Penne with Carrot and Mint Sauce Recipe # 2 May Week D

 

2 g penne 2 cups

400 g Carrot

1/2 onion

4 each Garlic 

2 cup vegetable stock

2 Tbs Olive oil

¼ cup Cashew

1 g Bay leaves 3-5 leaves

 pumpkin seeds 3 TBSP

Mint, Fresh

Medium dice your 1/2 onion (left over from the previous recipe). Peel and cut thin rounds of your carrots.

Crush garlic.

Heat up your olive oil in a heavy bottomed pot or dutch oven. Add your onion and garlic, cook for 3-5

minutes. Add carrots. Continue cooking till onions are turning a slight golden and the carrots have become

slightly tender. OPTIONAL: Add a big splash of red wine if you're feeling spicy. Add your stock and a pinch

of salt and pepper. Add your cashews and bay leaves and simmer for 15 minutes.

Add your pasta to a pot and cover with water. Cook on oven till done and drain.

Remove bay leaves and add the carrot mixture to a blender. Puree and add to pasta. Chiffonade your mint and

garnish on top along with the pumpkin seeds. OPTIONAL: add some parmesan on top if you're feeling extra

cheesy.