Tagliatelle and curry carrots

Use the pasta you have in your cupboard: spaghetti, shells, etc. Save the carrot tops for a soup.

Preparation time: 

30 minutes

Difficulty: 

Very easy

How many people: 

4

Ingredients for Tagliatelle and curry carrots

• 2 bundles of carrot tops
• ½ bunch flat parsley
• 2 c. to s. olive oil
• 1 C. to s. curry
• 2 oranges
• 200 g tagliatelle
• 1 yogurt
• 4 c. to s. creme fraiche

Preparation for Tagliatelle and carrots with curry

Scrape the carrots and cut them into rings. Chop the parsley.

Brown them in an oiled sautoir for 5 min while stirring. Then add the curry and orange juice. Lightly salt, mix and cook 10 to 15 min until the carrots are tender.

Cook the tagliatelle in boiling water, keeping them "al dente". Drain them and place them in the sautoir.

Add the yogurt, sour cream and parsley. Stir well, cook for another 2 to 3 minutes and serve in the pan.