Article and graphic by Mason Gaspar
As the cold and wet months finally come to an end, we move into a warm and bright season, springtime. Spring brings out the beauty in nature and many new food selections. Vegetables and fruits such as carrots, garlic and onions start to come into season, so dishes that revolve around those herbs become far more common. This means many cooking options and variety into people’s diet.
To start off, something I’m sure many haven’t had before: creamy carrot pasta. It is very simple and easy, but very tasty to make. All you need is six simple ingredients: any pasta of your choosing, tomato, onion, garlic, cashews and carrots. First things first, get a crock pot (or a pot roughly that size) and fill it with water, then get it to boil. While you wait for the water, take three carrots and chop them into bite-size pieces. Then, chop an onion in half and slice it up.
Next, clear off your cutting board and put salt on it. Then, grab your garlic and smash the garlic cloves with a knife, and dice up the garlic. Finally, slice up your tomato. For some extra flavor, put oil into a non-stick pan with salt, pepper and paprika. Put an onion, garlic, carrots and cashews into the pan. Simply stir fry it until it has a nice brown crust to it. Once your water is boiling, put everything in there then turn the temperature to the lowest setting and put the lid on it. Cook it for 30 minutes.
Once it’s done cooking, pull out your blender and put all of your solid ingredients into the blender and some of the water too. Then, blend until it’s completely smooth. In the same water you cooked your other ingredients in, put your pasta in, and cook until “al dente.” When the pasta is done, strain it and put it in the non-stick pan and pour your sauce into it. Turn the stove onto the lowest setting and cook until the pasta is completely cooked. Serve up and enjoy.