A delicate recipe using only a few sustainable ingredients.
Ingredients for 4 portions
- Fresh orecchiette pasta 320 g
- Sun-dried tomatoes in extra virgin olive oil 12
- Shelled walnuts 60 g
- Medium-sized carrots 4
- Glasses of vegetable broth 2 (400 ml)
- Extra virgin olive oil 2 tbsp (20 g)
- Shallot 1
- Fine salt to taste
- Black pepper to taste
Preparation
Wash the carrots and cut into discs.
Chop up the shallot and fry in a non-stick casserole dish with extra virgin olive oil. Add the carrots and cook for five minutes.
Pour in the vegetable broth and cook until the carrots are soft.
Blend the carrots into a purée, season and set aside.
To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.
Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.