Summary

Ingredients

• 400 g carrot (s), thin
• 400 g zucchini, thin
• 1 onion (s)
• 400 g spahetti
• 0.5 tablespoon ½ butter
• 2 teaspoon curry powder, mild
• 300 ml vegetable stock
• 300 ml orange juice
• 3 tablespoon sour cream (10% fat)
• 2 tablespoon parsley, small leaves
• Iodized salt
• pepper

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Instructions

1. Wash and clean the carrots and zucchini. First cut both lengthways into thin slices with the peeler, then cut the slices lengthways into narrow strips. Peel the onion and chop finely. Cook the spaghetti in plenty of boiling salted water according to the instructions on the package until al dente.
2. In the meantime, heat the butter in a large saucepan. Sweat carrots and onions in it. Dust with 2 heaped teaspoons of curry, deglaze with broth and steam the vegetables for 6 minutes. Add the zucchini and orange juice and cover and cook the vegetables quickly until al dente. Drain the spaghetti and let drain briefly. Stir the sour cream and parsley leaves into the vegetables. Season to taste with salt, pepper and curry. Mix with the spaghetti and serve in deep plates.