Summary

Ingredients

• 400 g carrot (s)
• 500 g spahetti
• 0.5 ½ bunch basil
• 2 cloves garlic
• 3 tablespoon sunflower seeds
• 5 tablespoon vegetable broth
• 2 tablespoon lemon juice
• 150 g crème fraîche
• some margarine
• Water (salt water)

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Instructions

1. Peel the carrots and then cut into long, thin strips with the peeler. Cook the Spagehtti in boiling water until al dente and add the carrots shortly before the end of the cooking time. Finish cooking the pasta and carrots, drain and drain together.
2. For the sauce, wash and roughly cut the basil. Peel the garlic cloves, chop them finely and fry them in a little hot Magerine in the pan. Add the sunflower seeds and lightly toast. Add the vegetable stock and bring to the boil briefly. Stir in the crème fraiche and basil, season to taste with the lemon juice.
3. Tip: I always use sour cream instead of crème fraiche and add one or two tablespoons of natural yoghurt.