Spaghetti with basil-carrot sauce

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Clean and wash the carrots. Cut 1/2 carrot into fine cubes. Roughly dice the remaining carrots. Peel and finely dice onion and garlic. Wash basil, dab dry, put some leaves aside for garnishing.

2. 2

   Pluck the remaining leaves from the stalks. Heat the oil in a pot and fry the onion and garlic until transparent. Add roughly diced carrots and basil leaves, sauté briefly and add stock. Cover and cook for about 18 minutes. In the meantime, put the carrot cubes in boiling salted water and cook for about 5 minutes. Put spaghetti in boiling salted water, bring to the boil and cook for about 9 minutes. Roast nuts in a pan without fat. Drain carrot cubes and let them drain. Remove carrots from the stove and puree them in the broth with a blender. Add cream, bring to the boil again and season to taste with salt, pepper, paprika and sugar.

3. 3

   Roast nuts in a pan without fat. Drain carrot cubes and let them drain. Remove carrots from the stove and puree them in the broth with a blender. Add cream, bring to the boil again and season to taste with salt, pepper, paprika and sugar. Drain spaghetti. Serve spaghetti and sauce on plates, sprinkled with carrot cubes and nuts. Garnish with basil

Nutrition Facts

KCAL
620 kcal

CARBS
75 g

FATS
24 g

PROTEINS
19 g