Carrots – Pasta
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g ribbon pasta, as wide as possible
- 4 carrot (s)
- 100 ml vegetable stock
- 150 ml cream
- 1 dash white wine
- 2 tablespoon curry powder
- 1 pinch (s) chili powder
- salt and pepper
- 1 lemon, if necessary a little zest and a few splashes juice
- 1 pinch (s) sugar
Print Recipe
Pin Recipe Instructions
- Cook the tagliatelle according to the instructions on the packet.
- First peel the carrots with the peeler and then cut off as many thin strips with the peeler until only one stalk is left of the carrot - the carrot strips now look very similar to the ribbon noodles.
- Fry the carrot strips briefly in a little hot oil, then deglaze with the vegetable stock, cream and white wine. Add the curry powder, chili powder, salt and sugar. Reduce a little until the sauce is nice and creamy. Finally, season with salt and pepper, lemon zest and lemon juice.
- Drain the ribbon noodles, mix with the sauce and serve immediately.
- A great student meal, as the ingredients are inexpensive and often already in the house.
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