Pasta salad with broccoli & carrot sauce

Name: Pasta salad with broccoli & carrot sauce
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 medium onion; 1 Garlic clove; 2 medium-sized carrots; 250 g Noodles (e.g. penne); 7-10 Tbsp salt, pepper; 2 TABLESPOONS Oil (e.g. olive oil); 1 TEASPOON Vegetable broth; 250 g Broccoli; 2-3 TABLESPOONS Tomato Ketchup; 1 TABLESPOON White wine vinegar; 2 TABLESPOONS Pine nuts; 2-3 stem(s) Parsley

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 medium onion
1 Garlic clove
2 medium-sized carrots
250 g Noodles (e.g. penne)
7-10 Tbsp salt, pepper
2 TABLESPOONS Oil (e.g. olive oil)
1 TEASPOON Vegetable broth
250 g Broccoli
2-3 TABLESPOONS Tomato Ketchup
1 TABLESPOON White wine vinegar
2 TABLESPOONS Pine nuts
2-3 stem(s) Parsley

Directions

1
Peel onion, garlic and carrots, wash carrots and dice everything finely. Cook the pasta in plenty of boiling salted water for about 10 minutes
2
Heat 1 tablespoon of oil. Fry carrots, onion and garlic in it. Add 1/4 l water, stir in broth. Bring to the boil and simmer for about 5 minutes
3
Clean and wash the broccoli and cut it into small florets. Cover and stew in little boiling salted water for about 5 minutes. Drain
4
Remove 1/3 carrot cubes from the stock. Mash the rest of the carrots in the stock. Stir in ketchup, vinegar and 1 tablespoon of oil. Season to taste with salt and pepper
5
Drain the pasta. Mix with broccoli, carrot cubes and sauce, let stand for about 30 minutes. Season to taste again. Roast the seeds in a pan without fat, remove. Wash parsley, chop finely. Sprinkle salad with seeds and parsley. Tastes lukewarm or cold