Hard<\/p>\n
4 people<\/p>\n
30 minutes<\/p>\n
35 minutes<\/p>\n
1 hour 5 minutes<\/p>\n
This is a delightful sauce that perfectly complements fresh pasta or ravioli. More aromatic than traditional Alfredo sauce, it is quick to prepare and requires only a few ingredients.<\/p>\n
– 4 Servings<\/p>\n
– Carrots: 2 pieces<\/p>\n
– Garlic: 2 cloves<\/p>\n
– Olive oil: 2 teaspoons<\/p>\n
– Heavy cream (35%): 1 cup<\/p>\n
– Finely grated Parmesan cheese: \u00be cup<\/p>\n
– Salt: 1 pinch<\/p>\n
– Pepper: 1 pinch<\/p>\n
1. **Carrot Puree:**
\n Clean and slice the carrots into thick rounds. Boil water in a small pot and add the carrots. Cook for about 20 minutes or until the carrots are very tender, then drain them. Using a blender, puree the carrots until smooth. Set aside.<\/p>\n
2. **Sauce:**
\n In the same pot, saut\u00e9 the garlic in olive oil over medium heat. Once the mixture is golden, add the heavy cream and Parmesan cheese. Reduce the heat to low and stir continuously until the Parmesan is completely melted. Incorporate the carrot puree and mix well. Season with salt and pepper to taste.<\/p>\n\n\n