Spaghetti with Tomato-Mascarpone Sauce and Carrots

Summary

Ingredients

• 500 g beefsteak tomato (s)
• 3 large carrot (s)
• 1 onion (s), finely chopped
• 1 clove garlic, finely chopped
• 400 g spahetti
• 100 g mascarpone
• salt and pepper
• 2 teaspoons sugar
• some vegetable broth
• 2 tablespoon balsamic vinegar
• 1 handful basil, chopped
• Parmesan, grated
• some olive oil

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Instructions

1. Cook the spaghetti in salted water according to the instructions on the packet (you can also add 1 tablespoon of vegetable stock to the water instead of salt).
2. Score the tomatoes crosswise and place in boiling water for 1 minute, then peel and roughly chop.
3. Peel the carrots, cut into slices and cook in a little salted water for 10 minutes.
4. Sauté the onion and garlic pieces in a pan in a little olive oil until they are translucent, then add the tomato pieces and fry for about 3 minutes, stirring.
5. Put the tomato mixture in the pot with the carrots (leave water inside) and puree everything finely.
6. Season the sauce with vinegar, pepper, salt and sugar and bring to the boil again. Then fold in the mascarpone and basil leaves over a low heat.
7. Arrange the spaghetti on plates and pour the sauce over them. Sprinkle with parmesan if you like.