Pasta salad with tomato and carrot sauce

Name: Pasta salad with tomato and carrot sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 200 g Carrots; 1 Onion; 1 Garlic clove; 2 TABLESPOONS Oil; 1/4 l Vegetable broth (instant); 250 g Broccoli; 250 g Penne noodles; 7-10 Tbsp Salt; 2-3 TABLESPOONS Tomato Ketchup; 1 TABLESPOON light balsamic vinegar; 7-10 Tbsp Pepper; 1 pinch Sugar; 20 g Pine nuts; 1 Stalk parsley

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

200 g Carrots
1 Onion
1 Garlic clove
2 TABLESPOONS Oil
1/4 l Vegetable broth (instant)
250 g Broccoli
250 g Penne noodles
7-10 Tbsp Salt
2-3 TABLESPOONS Tomato Ketchup
1 TABLESPOON light balsamic vinegar
7-10 Tbsp Pepper
1 pinch Sugar
20 g Pine nuts
1 Stalk parsley

Directions

1
Peel, wash and finely dice the carrots. Peel and finely dice the onion and garlic. Heat 1 tablespoon of oil. Fry carrots, onion and garlic in it. Add the stock, bring to the boil and simmer for about 5 minutes.
2
Clean and wash the broccoli and cook in a little salted water for about 5 minutes, drain and drain. Prepare pasta in boiling salted water according to package instructions, drain and drain. Remove 1/3 of the carrot cubes from the stock. Puree the rest of the carrots in the stock. Mix ketchup, vinegar and 1 tablespoon of oil. Season to taste with salt, pepper and sugar. Mix pasta, broccoli, carrot cubes and sauce. Roast the pine nuts in a pan without fat, remove. Wash parsley, dab dry and cut into fine strips.
3
Mix ketchup, vinegar and 1 tablespoon of oil. Season to taste with salt, pepper and sugar. Mix pasta, broccoli, carrot cubes and sauce. Roast the pine nuts in a pan without fat, remove. Wash parsley, dab dry and cut into fine strips. Arrange salad on plates, sprinkle with pine nuts and parsley