Chickpea pasta with roasted cumin carrots and goat's cheese

Ingredients

For 1 serving

• Chickpea pasta75 g
• Carrots150 g
• Soft goat cheese30 g
• Cumin1 pinch
• Extra virgin olive oil1 teaspoon
• Parsleyto taste
• Saltto taste

Contains: lactose,

Method

1. Preheat the oven to 200 °C (fan). Peel the carrots and cut them into sticks about 5 cm long and 1 cm thick.
2. Toss them with the olive oil, the cumin and a pinch of salt, spread them well apart on a lined baking tray and roast for 25 minutes, turning halfway, until tender and caramelised at the edges.
3. For the last 15 minutes bring the pasta water to the boil, salt it and cook the chickpea pasta for the packet time, until al dente; drain gently, keeping a little of the cooking water.
4. In a bowl mix the fresh goat's cheese with 2 tablespoons of the cooking water until smooth and creamy.
5. Toss the pasta with the goat's cheese cream and the carrots and finish with chopped parsley.