Cooks in: 20mins
Levels: Easy
Serves: 4
List of Ingredients
- 12 OZ. of macaroni (short pasta)
- 4 OZ. of yellow carrots, peeled and sliced
- 4 OZ. of orange carrots, peeled and sliced
- mixed seeds (sunflower, pumpkin, lin)
- shelled walnuts
- blueberries
- vegetable broth
- salt
- extra-virgin olive oil
Method
1
Heat the macaroni in a saucepan with 1 Tbsp. oil for a couple of minutes, then add 2 ladles (around 1 cup) broth, stir and continue cooking for 1 minute. Add the carrots and continue to cook for around 10 minutes, adding a ladleful of broth whenever the cooking liquid evaporates; season with salt if necessary.
2
In a hot pan with a drizzle of oil, toast the seeds and walnuts for 2-3 minutes.
3
Divide the pasta "risotto" between the dishes, garnish with the toasted seeds and a handful of blueberries, and serve.