Tomato sauce and cheese pasta
Ingredients
1 small organic carrot, peeled and finely chopped
1 pinch of chopped parsley
1 bay leaf
12.5 cl blended organic tomato pulp
2 teaspoons of grated cheese
1 tablespoon of small organic pasta (stars, alphabet...)
1 teaspoon of organic olive oil
Preparation
In a saucepan of water, cook the carrot for 5 minutes and add the parsley, the bay leaf and the tomato pulp. Cover, reduce heat and cook for a further minute, mixing from time to time.
Remove from heat, take out the bay leaf and add the cheese mixing well.
Cook the pasta following the instructions on the package and drain.
Reduce the sauce to the consistency of a puree, then add the pasta and oil. Dilute with some water if necessary.
Storage
24h in the refrigerator,
4 weeks in the freezer.
