Ribbon noodles with carrot-tomato sauce, pine nuts and feta cheese

Name: Ribbon noodles with carrot-tomato sauce, pine nuts and feta cheese
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 400 g ribbon noodles (e.g. pappardelle); 7-10 Tbsp Salt; 30 g Pine nuts; 3 Carrots; 1 Garlic clove; 1 TABLESPOON Oil; 1 TABLESPOON Tomato paste; 500 g strained tomatoes; 150 ml Vegetable broth; 5 Stem(s) Thyme; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 100 g Sheep's cheese

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 4

400 g ribbon noodles (e.g. pappardelle)
7-10 Tbsp Salt
30 g Pine nuts
3 Carrots
1 Garlic clove
1 TABLESPOON Oil
1 TABLESPOON Tomato paste
500 g strained tomatoes
150 ml Vegetable broth
5 Stem(s) Thyme
7-10 Tbsp Pepper
7-10 Tbsp Sugar
100 g Sheep's cheese

Directions

1
Cook the pasta in boiling salted water according to the instructions on the packet. Roast the pine nuts in a pan without fat until golden brown, take them out. Peel, wash and finely dice carrots. Peel garlic and press it through a garlic press.
2
Heat the oil in a pot. Sauté garlic and carrots for 2-3 minutes. Add tomato paste and sauté briefly. Add tomatoes and stock, simmer for about 3 minutes at low heat. Wash the thyme, dab dry, pluck the leaves from the stalks except for a little bit for garnishing.
3
Add the leaves to the sauce, season with salt, pepper and sugar. Drain the noodles and let them drip off a little. Crumble the feta cheese. Arrange pasta and sauce, sprinkle with feta cheese and pine nuts.
4
Garnish with thyme.