Spaghetti with tomato and vegetable sauce

Name: Spaghetti with tomato and vegetable sauce
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 200 g Carrots; 250 g Courgette; 1 Onion; 1 Garlic clove; 1 can(s) (850 ml) peeled tomatoes; 3 TABLESPOONS Olive oil; 50 g Whipped cream; 1-2 TEASPOONS Vegetable broth (instant); 7-10 Tbsp Salt; 7-10 Tbsp Cayenne pepper; 3 Stem(s) Parsley; 2-3 stem(s) Basil

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

200 g Carrots
250 g Courgette
1 Onion
1 Garlic clove
1 can(s) (850 ml) peeled tomatoes
3 TABLESPOONS Olive oil
50 g Whipped cream
1-2 TEASPOONS Vegetable broth (instant)
7-10 Tbsp Salt
7-10 Tbsp Cayenne pepper
3 Stem(s) Parsley
2-3 stem(s) Basil

Directions

1
Clean and wash the carrots and zucchini and cut them into very fine cubes. Peel onion and garlic. Finely dice the onion, press the garlic through a garlic press. Pour tomatoes on a sieve, collect the juice. Chop the tomatoes coarsely. Heat oil in a pan and fry the onion until transparent. Add carrots, zucchini and garlic, steam briefly and deglaze with tomatoes and tomato juice. Add cream and season with stock, salt and cayenne pepper. Let the sauce boil down for about 10 minutes. In the meantime wash parsley and basil, dab dry and chop except for a little bit for garnishing. Stir the herbs into the sauce and season to taste again
2
Garnish with basil
3
(including 400 g spaghetti)
4
For 4 people, put 400 g spaghetti in plenty of boiling salted water and cook for about 8 minutes until bubbly. Pour onto a sieve, rinse briefly under cold water and drain. Serve spaghetti with the sauces and garnish with herbs