Spaghetti with Carrot and Nut Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g carrot (s)
- 200 ml vegetable stock (instant)
- salt
- 400 g pasta (spahetti)
- 200 ml whipped cream
- 3 tablespoon cheese (pecorino), grated (alternatively Parmesan)
- 0.5 teaspoon ½ thyme, dried
- 3 tablespoon hazelnuts, ground
- Pepper from the grinder
- possibly milk
- 0.5 ½ bunch parsley, chopped
Print Recipe
Pin Recipe Instructions
- Wash, clean, peel and roughly dice the carrots. Cover and cook in the stock for 10-15 minutes until tender. Cook the spaghetti in salted water until al dente. Drain and drain. Puree the carrots in the broth with a hand blender. Fold in the cream, cheese and thyme, season with salt and pepper. Let the puree simmer for 3-5 minutes. Subject nuts. If the sauce gets too thick, add a little milk. Mix the spaghetti with the sauce and serve sprinkled with parsley.
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