Summary

Ingredients

• 250 g penne or orecchiette
• 400 g carrot (s)
• 1 large onion (s), large
• 1 clove garlic (more if possible)
• 1 chilli pepper (s), red, fresh
• 2 tablespoons oil
• 0.25 liter ¼ vegetable stock
• 1 tablespoon peanut butter
• salt
• 1 teaspoon ginger, grated

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Instructions

1. Cook the pasta in plenty of salted water according to the instructions on the packet until it is firm to the bite. Then drain and drain thoroughly.
2. Peel the carrots and cut into slices. Peel onion and garlic and chop finely. Halve the chilli pepper (it is best to wear rubber gloves!), Remove the core (important!) And chop finely.
3. Sear the carrots in the hot oil and then simmer for three minutes over a medium heat while stirring. Add the onion, garlic and chilli cubes as well as the grated ginger and let simmer. But the carrots should keep their bite.
4. Pour in the broth, add the peanut butter and stir in.
5. Put the pasta in the sauce and briefly heat up again. Then serve immediately!
6. Cayenne pepper can also be used instead of the chilli pods.