Carrot pasta with mozzarella and artichoke


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).


  • 2 sachets of Sophini spinach pasta
  • 1 net of onions
  • 1 bulb garlic
  • 1 bunch of spring onion
  • 15g fresh flat parsley
  • 1 bag of ham cubes (250g)
  • 1 box of eggs
  • 1 sachet Parmesan cheese powder (150g)

From the kitchen cabinet:

Olive oil, Salt, Pepper



Korte Eeweg 2F-G

4424 NA Wemeldinge

region Zeeland

The Netherlands


+31 (0)6 46 00 59 70

a brand of

Privacy Policy & Cookies | Disclaimer | Copyright © 2024 Sophini | ZienWebdesign