Spaghetti with Tomato-mascarpone Sauce and Carrots
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
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
Print Recipe
Pin Recipe Instructions
- 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).
- Score the tomatoes crosswise and place in boiling water for 1 minute, then peel and roughly chop.
- Peel the carrots, cut into slices and cook in a little salted water for 10 minutes.
- 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.
- Put the tomato mixture in the pot with the carrots (leave water inside) and puree everything finely.
- 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.
- Arrange the spaghetti on plates and pour the sauce over them. Sprinkle with parmesan if you like.
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