Spinach‑Carrot Kingdom’s Creamy Quest

Name: Creamy Spinach Carrot Noodle Bake
Total time: 40 min
Yield: 2 servings
Ingredients: 150 g egg noodles; 100 g spinach; 100 g carrots, diced; 100 ml cream; 30 g parmesan, grated; to taste salt; to taste black pepper

aka Creamy Spinach Carrot Noodle Bake

Once upon a skillet, carrots and spinach teamed up with cream to rescue the kingdom of noodles from blandness!

40minutes

300kcal / serving

2serves

Mediumdifficulty

creamparmesan

Ingredients

150 gegg noodles
100 gspinach
100 gcarrots, diced
100 mlcream
30 gparmesan, grated
to tastesalt
to tasteblack pepper

12gprotein

31gcarbs

15gfat

≈ 300 kcal each, give or take a vibe

Method

Preheat oven to 180 °C. Boil the egg noodles in salted water 8 minutes, drain.
In a saucepan, combine cream, half the parmesan, salt and pepper; heat gently until just simmering – no boil!
Add carrots and spinach to the cream, cook 4 minutes until veggies are tender.
Mix the cooked noodles into the sauce, stirring to coat fully.
Transfer to a baking dish, sprinkle the remaining parmesan on top.
Bake 15 minutes until the top is lightly browned and the sauce bubbles.
Serve warm, letting the kingdom’s flavors reign.

Simmer the cream on low heat; a rapid boil will cause the sauce to split and lose its silkiness.

Pairs beautifully with Dress in a whimsical fairy‑tale cape and recite a line from your favorite story while eating.

How did we do?

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