Spelt noodles au gratin in vegetable sauce

Name: Spelt noodles au gratin in vegetable sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 100 g frozen peas; 400 g Carrots; 1 Onion; 1 TABLESPOON Oil; 1 TEASPOON Tomato paste; 1 coated Tsp Flour; 600 ml Vegetable broth; 5 Stem(s) Parsley; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 400 g spelt noodles, e.g. penne; 4-6 Tbsp grated gratin cheese

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

100 g frozen peas
400 g Carrots
1 Onion
1 TABLESPOON Oil
1 TEASPOON Tomato paste
1 coated Tsp Flour
600 ml Vegetable broth
5 Stem(s) Parsley
7-10 Tbsp Salt
7-10 Tbsp Pepper
400 g spelt noodles, e.g. penne
4-6 Tbsp grated gratin cheese

Directions

1
Put the peas in a bowl and defrost. Peel and wash the carrots and cut them into small cubes. Peel and chop the onion. Heat oil in a pot. Fry onions and carrots for 1-2 minutes.
2
Add tomato paste and flour and fry briefly. Deglaze with broth and simmer covered for about 20 minutes. Wash parsley, shake dry and chop the leaves of 4 stalks finely. Remove 1/3 of the carrot cubes.
3
Puree the carrot sauce. Add diced carrots and peas to the sauce and bring to the boil. Add chopped parsley and season with salt and pepper. Cook pasta in boiling salted water according to package instructions.
4
Drain the pasta and mix with the vegetable sauce. Arrange noodles on plates and sprinkle with cheese. Bake 2 plates in a row under the grill of the oven for 5-10 minutes until golden brown. Garnish with parsley.