Pasta with Creamy Carrot and Lentil Sauce with Parmesan

Ingredients

• 350 g Pasta
• 3 piece Carrots
• 150 g Cooked lentils
• 100 g Fresh spinach
• 200 ml Sour cream
• 1 tbsp Butter
• 100 g Grated Parmesan
• 2 L Salted water
• 1 pinch Salt
• 1 pinch Pepper
• 1 pinch Nutmeg

Instructions

1. Step 1

   Bring salted water to a boil and cook the pasta according to package instructions.

2. Step 2

   Meanwhile, peel and cut the carrots into chunks, steam for 12 minutes.

3. Step 3

   Melt the butter in a saucepan and add the sour cream, let it heat through.

4. Step 4

   Add the cooked carrots to a blender with some of the cream and blend until smooth.

5. Step 5

   Stir the carrot purée into the remaining cream, add the lentils and spinach, simmer for 3 minutes.

6. Step 6

   Season with salt, pepper and nutmeg. Drain the pasta and toss with the sauce.

7. Step 7

   Serve generously topped with grated Parmesan.