Summary

Ingredients

• 400 g carrot (s)
• 1 small zucchini
• 1 onion (s)
• 1 chilli pepper (s)
• 2 cloves garlic)
• 20 g iner
• some white wine
• 250 ml sour cream
• 200 g tomato paste
• oil
• salt and pepper
• 1 teaspoon curry powder
• Parmesan, freshly grated
• 400 g pasta

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Instructions

1. Cook the noodles al dente. Slice the carrots, dice the onion and zucchini. Finely chop the chilli, garlic and ginger.
2. Sweat the onions in oil, stir in the carrots and zucchini and fry them. Stir in garlic, ginger and chilli and roast briefly. Add the curry powder, continue toasting briefly, then deglaze with a little wine. Add the sour cream and tomato paste and simmer, half covered, until the carrots are soft.
3. Season the sugo with salt and pepper, mix with the pasta and serve immediately with parmesan.