Linguine with vegan carrot cream
320 g of linguine
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
Boil a pot of water.
Fry the sauté mix for a few minutes.
Add the chopped carrots.
Salt and pepper to taste. Add a little chilli if you like. Add the rosemary.
Cook with a lid on medium heat for 20 minutes.
Throw in the pasta.
Put the carrots in a mixer and add two ladles of pasta cooking water.
Blend until you reach a creamy consistency. If you need it, add more water.
Drain the pasta and add the carrot cream.
Serve, sprinkle some pepper and add a drop of raw oil.