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