Whole Wheat Spaghetti with Carrot Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 100 g spahetti, (whole wheat spahetti)
- 2 bay leaves
- 400 g carrot (s)
- 1 small onion (s)
- 2 cloves garlic)
- 1 tablespoon olive oil
- 250 ml vegetable stock
- 1 bunch parsley, smooth (fresh)
- salt and pepper
- 2 tablespoon sour cream
- 2 tablespoon parmesan, grated
- Wine, white
Print Recipe
Pin Recipe Instructions
- Cook the pasta in salted water according to the instructions.
- In the meantime, peel the carrots and cut into small cubes. Chop the onions into small pieces. Heat the oil in the saucepan and sauté the onions and peeled garlic (leave the cloves whole - will be removed later). Add the carrots and the washed bay leaves and simmer for 5 minutes over a mild heat while stirring. Add the vegetable stock and a good shot of white wine (preferably the one that will be drunk with it later) and cook with the lid closed on a mild heat for about 10 minutes.
- Wash, dry and finely chop the parsley. Remove the garlic cloves (if you only like a light garlic taste) and puree the vegetable mixture with the hand mixer (I always leave a few pieces in the sauce), season with pepper, mix in the parsley, sour cream and the parmesan.
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