January 26 2021

Creamy carrot and balsamic penne pasta

Winter

A fragrant, delightfully sweet pasta dish.

An easy, delicious, and highly sustainable crowd pleaser.

A Chef Roberto Bassi recipe for SU-EATABLE Life.


Serves four

  • Wholegrain penne pasta – 320 g
  • Carrots, cut into rounds – 400 g
  • Walnuts – 50 g
  • Parmesan – 60 g
  • 1 shallot, sliced (40 g)
  • Pinch of nutmeg
  • Pinch of turmeric
  • Extra virgin olive oil – 2 tbsp (20 g)
  • 15 basil leaves (10 g)
  • Balsamic vinegar


Nutritional information
Per serving: 507 Kcal


Environmental Impact

Per serving: 
353 grams CO2 equivalence - carbon footprint
405 litres - water footprint

This recipe’s environmental sustainability level is: High.

To remain environmentally sustainable at each meal, our advice is to keep within 1000 grams of CO2 equivalence (carbon footprint) and 1000 litres of virtual water (water footprint). Remember that animal proteins (meat, cheese, fish and eggs) have a greater impact than grains, beans, pulses and vegetables. Vegetable sides generally have a low environmental impact, equivalent to around 100 grams of CO2, including dressing.



Method

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.

Serve with chopped walnuts and a few drops of balsamic vinegar.

Option to garnish with a carrot peel twist.


The Chef’s Advice

Add more colour and variety by using yellow or purple carrots.

Nutritional Advice

Carrots are an exceptionally nutritious and flavourful vegetable with a variety of health benefits, including boosting immunity and contributing to healthy skin, bone, and eye function.

Environmental Advice

Eat vegetables, fresh and dried fruit, pulses and whole grains.

Plant-based foods, such as grains and vegetables, have the lowest environmental impact. To eat sustainably, combine them with small quantities of animal-based products, such as cheese. Cold pressed oils should also be used in moderation, as they are extremely healthy in small amounts and have a higher environmental footprint.

Creamy carrot and balsamic penne pasta

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