Tagliatelle with carrot-tomato sauce, pine nuts and feta cheese

Name: Tagliatelle 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; 5 Stem(s) Thyme; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 7-10 Tbsp Sugar; 100 g lactose-free feta

AUTHOR
Arlie Wyatt

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
5 Stem(s) Thyme
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
7-10 Tbsp Sugar
100 g lactose-free feta

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 150 ml water, simmer for about 3 minutes at low heat.
3
Wash the thyme, dab dry, pluck leaves from the stalks except for something to garnish. Add the leaves to the sauce, season with salt, pepper, paprika powder and sugar. Drain the noodles and let them drip off a little.
4
Crumble feta cheese. Arrange pasta and sauce, sprinkle with feta cheese and pine nuts. Garnish with thyme.