Fusilli with Carrot Turmeric Cream

For the fusilli with carrot turmeric cream, first peel and dice the carrots. Peel and chop the onion. Heat 1 tablespoon of butter in a pot and sauté the onion with the carrot cubes. Deglaze with the vegetable soup and season with salt, turmeric and a little chili powder. Cover and steam the carrots over low heat until soft, about 10 minutes.

Meanwhile, cook the lentil fusilli in plenty of boiling salted water according to package directions until al dente.

Squeeze the lemon half. Finely puree the cooked carrots. Stir in the whipped cream and season the carrot cream with 2 tsp lemon juice, salt and chili powder.

Chop the cashews to taste. Melt the remaining butter in a small pan and roast the cashews in it over medium heat until golden. Season with curry powder and salt.

Drain the pasta, mix with the carrot-turmeric cream and divide between two plates. Garnish the fusilli with carrot-turmeric cream with the cashews and serve immediately.

Preparation Tip:

You want even more crunch? Crumble carrot chips into pieces and sprinkle on the fusilli with carrot-turmeric cream before serving.

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