Spaghetti in carrot-basil sauce

Name: Spaghetti in carrot-basil sauce
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 500 g Carrots; 1 medium onion; 1 Garlic clove; 50 g Peanut kernels; 2 TABLESPOONS Oil (e.g. olive oil); 1-2 TEASPOONS Broth (instant); 400 g Spaghetti (e.g. white and green); 7-10 Tbsp salt, 100 g whipped cream; 7-10 Tbsp sweet paprika, sugar; 1/2 bunch Basil

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

500 g Carrots
1 medium onion
1 Garlic clove
50 g Peanut kernels
2 TABLESPOONS Oil (e.g. olive oil)
1-2 TEASPOONS Broth (instant)
400 g Spaghetti (e.g. white and green)
7-10 Tbsp salt, 100 g whipped cream
7-10 Tbsp sweet paprika, sugar
1/2 bunch Basil

Directions

1
Peel and wash the carrots. Chop all but one carrot into small pieces. Peel onion and garlic. Chop both finely.
2
Roast the nuts, take them out. Fry onion, garlic and carrots in hot oil. Deglaze with 1/2 l water. Bring to the boil and stir in the stock. Cover and cook for about 20 minutes.
3
Finely dice the rest of the carrot. Cook spaghetti in plenty of boiling salted water for 8-10 minutes until al dente
4
Mash carrots in the broth. Stir in the cream. Season sauce with salt, paprika and sugar. Add carrot cubes and cook for about 5 minutes
5
Wash the basil and cut into strips, except for a few leaves. Add with the nuts
6
Drain spaghetti well and serve with the carrot-basil sauce. Garnish with the remaining basil leaves