Summary

Ingredients

• 4 large carrot (s)
• 1 medium onion (s)
• 4 clove (s) garlic
• 2 tablespoon tomato paste
• 600 ml vegetable stock
• 100 ml white wine
• 1 tablespoon herbs, mixed, oregano, basil, thyme, rosemary, marjoram and sage
• 500 g spahetti
• 2 tablespoon olive oil
• salt and pepper

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Instructions

1. Wash, peel and slice the carrots, dice the onion and garlic.
2. Let the olive oil get hot in the pan and fry the diced onion until translucent. Add the garlic and carrots and roast for about 5 minutes. Pour in the vegetable stock and white wine, dissolve the tomato paste in the stock and stir well. Add herbs and season with salt and pepper. Let the sauce simmer for about 20 minutes until the carrots are soft.
3. Meanwhile, cook the spaghetti in plenty of salted water until al dente.
4. Puree the sauce with a hand blender and serve on top of the spaghetti.