Carrot and Cheese Cream: Light Recipe
Ingredients
- 2 Carrots preferably organic
- 3 mestoli Water
- 1 pinch Salt
- 1 tbsp. Small Pasta
- 1 Soft Cheese
- 1 tbs. Olive Oil
Instructions
- Boil the carrots, cut them into small pieces, put them in 3 ladles of water with a pinch of salt.
- Cook for 30 minutes and then strain.
- Return to the heat and, if necessary, add a little water to achieve the desired consistency.
- When it starts to boil, add the pasta.
- With the heat off, incorporate the cheese and a teaspoon of olive oil.
Notes
For an even lighter variation, replace the cheese with low-fat cream cheese or tofu for a vegan version. This dish is perfect for a light lunch or as an appetizer. Rich in vitamins and easy to digest, it is ideal for those looking for a healthy but tasty meal.