• 320 g of linguine

  • 6 carrots

  • 1 tablespoon of stir-fry mix

  • Rosemary to taste

  • Extra virgin olive oil to taste

  • Salt up to taste

  • Black pepper to taste

  • Chilli pepper to taste

  • 2 ladles of pasta cooking water


  1. Boil a pot of water.

  2. Fry the sauté mix for a few minutes.

  3. Add the chopped carrots.

  4. Salt and pepper to taste. Add a little chilli if you like. Add the rosemary.

  5. Cook with a lid on medium heat for 20 minutes.

  6. Throw in the pasta.

  7. Put the carrots in a mixer and add two ladles of pasta cooking water.

  8. Blend until you reach a creamy consistency. If you need it, add more water.

  9. Drain the pasta and add the carrot cream.

  10. Serve, sprinkle some pepper and add a drop of raw oil.

Vittoria Tomassini