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
Carrots – Pasta
Carrots – Pasta

Instructions

  1. Cook the tagliatelle according to the instructions on the packet.
  2. 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.
  3. 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.
  4. Drain the ribbon noodles, mix with the sauce and serve immediately.
  5. A great student meal, as the ingredients are inexpensive and often already in the house.

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