Carrot pasta Mozzarella

Recipes

Carrot pasta with mozzarella and artichoke

Ingredients

For 4 people

400g carrot pasta
1/2 red onion
295g sun-dried tomatoes
135g green olives
125g herb cream cheese
2 sachets Galbani mozzarella mini (300g)
180g grilled artichoke
1 lemon
40g arugula

Serving tip:

fresh basil leaves

Carrot pasta with mozzarella and artichoke

Delicious as a cold salad or as a hot meal | Vega

Step 1: Cut half the onion into fine rings. Separate the sun-dried tomatoes from the oil (do not discard) and put them together with the drained olives in a bowl or pan.

Step 2: Cook the pasta al dente in plenty of water with some salt (advice: 12 grams per litre of water) and drain the pasta.

Step 3: Mix the warm pasta with the sundried tomatoes and olives and stir in a handful of arugula and the herb cream cheese.

Step 4: Cut or tear the mozzarella into large pieces and mix this through the dish with the onion rings and artichoke.

Step 5: Grate the zest of half a lemon over it and sprinkle with some coarse sea salt and black pepper. Pour a little oil from the sun-dried tomatoes over it. Serve the dish with some fresh basil leaves.

Variation tip:

Mix in smoked mackerel (approx. 165 grams) or sliced strips of red pointed pepper (grilled).