An easy, delicious, and highly sustainable crowd pleaser.
Ingredients for 4 portions
- Wholegrain penne pasta 320 g
- Carrots, cut into rounds 400 g
- Walnuts 50 g
- Parmesan 60 g
- Shallot, sliced 1 (40 g)
- Pinch of nutmeg 1
- Pinch of turmeric 1
- Extra virgin olive oil 2 tbsp (20 g)
- Basil leaves 15 (10 g)
- Balsamic vinegar to taste
Preparation
Heat the olive oil in a frying pan and sauté the shallot and carrots.
When the vegetables have softened, blend with a pinch of nutmeg, a pinch of turmeric, basil leaves, grated Parmesan and extra virgin olive oil.
Add salt and pepper.
In the meantime, cook the wholegrain penne according to the instructions. Drain and put it in a pot with the carrot cream. Mix together well, adding a little cooking water if necessary.
To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.
Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.