Penne in Carrot Sauce
1 cup baby carrots
3 cups unsweetened original Almond Milk
½ cup Almond Flour
1 tsp salt
1 tsp crushed black pepper
½ tsp dried garlic
4 cups whole wheat penne pasta (boiled)
Grind the carrots as fine as possible.
Heat up a nonstick pan and combine all the ingredients except pasta.
Let it boil for 7-10 minutes stirring between intervals to make sure there are no lumps and to avoid sticking at the bottom.
Lower the flame and mix in the penne pasta.
Turn off the flame and serve hot.