Carrot And Ricotta Rigatoni - cooking recipe

Ingredients

50 g butter
500 g carrots, peeled and grated
2 None onions, peeled and finely diced
2 cloves garlic, peeled and finely diced
250 g cherry tomatoes, halved
1/2 tsp chilli powder
400 g rigatoni pasta
100 g ricotta
50 g Parmesan, grated
30 g almonds, roughly chopped
1-2 tsp lemon juice (or balsamic vinegar), according to taste

Preparation

Melt the butter in a large saucepan over medium heat. Add the carrots, onions and garlic and cook for 8 mins, stirring often. Stir in the tomatoes and chili powder and cook, stirring, for 2-3 mins.
Meanwhile, cook the pasta in a separate large saucepan according to the package directions. Drain, reserving 1/2 cup cooking water. Return the pasta to the pan; stir in the ricotta, Parmesan and most of the reserved pasta water. Simmer over a low heat for 2-3 mins, stirring often; thin with more pasta water if necessary. Stir in the carrot mixture, almonds and lemon juice and warm through. Season with salt and pepper and serve.