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A delicious vegetarian variation of pasta carbonara filled with roasted tomatoes!
Japanese scientists have discovered that tomatoes contain substances that dissolve harmful fat in the blood!
Ingredienser
- 4 portions of fresh pasta
- 400 gram cherry tomatoes
- 4 pieces of shallots
- 2 garlic cloves
- 3 dl cream
- 2 egg yolks
- 1 dl grated parmesan
- 2 tbsp olive oil
- Salt and pepper
GÖR SÅ HÄR
- Put the oven at 225 degrees
- Chop the scallops and garlic cloves
- Divide the cherry tomatoes at half
- Place the onions and tomatoes in a oven-proof form
- Pour over oil, salt and pepper
- Let the vegetables roast in the oven for 15 minutes
- Cook the pasta as instructed on the package
- Stir the eggs together with cream salt and pepper
- Add the pre-cooked pasta, the roasted vegetables and the parmesan
- Pepper with fresh parsley and salt and pepper
