Carrot Cake with pasta

Ingredients for Carrot Cake with pasta

Instructions for Carrot Cake with pasta

To prepare the Carrot Cake with pasta recipe, please follow these instructions:

The chickpeas are softened overnight, min. 12 hours.
The water is poured and the chickpeas are rinsed and boiled in fresh water.
Boils tenderly approx. 1 hour.

Pasta boils al dente.

Onions, celery, carrots are chopped into smaller pieces. The oil is heated and added to curry + salt. The chopped vegetables are switched briefly. The apple is cut into smaller pieces and swapped with. Flour is sprinkled with stirring. Milk is added gradually with stirring. When the sauces are even and warm, add boiled chickpeas and parsley. It all snaps 3-4 min. And season with salt.

Served on pasta with fresh parsley, possibly. With raw food as an accessory.