Summary

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

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Instructions

1. 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.