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Categories:
oil tomatoes carrots onion garlic vegetable broth pepper red pepper tarragon fresh basil Pasta cream
Viewed: 81 - Published at: 3 years agoIngredients
- 1 tbs. oil
- 1 28 oz can of diced tomatoes
- 2 carrots, chopped
- 1 onion, chopped
- 3 garlic cloves, chopped
- 2 cups of vegetable broth
- 1 tsp. pepper and salt
- 1/2 tsp. dried red pepper flakes
- 1 tbs. minced fresh tarragon
- 1 tbs. minced fresh basil
- 1 cup dried pasta, such as penne
- 1/4 cup of cream
Method
- Saute the carrots and onions in the oil until the onions are translucent. Add the garlic and tomatoes, then cook for a minute. Add the spices and broth. Simmer for 20 min, and half way through, add the herbs. Meanwhile, cook the pasta in boiling salted water. Puree the soup until the desired consistency. Put back in the pot, add the cream and pasta, then serve with a grating of Parmesan cheese.
