Carrot noodles

Ingredients for 4 servings:

• 500 g tagliatelle pasta, as wide as possible
• 4 carrots
• 100 ml vegetable stock
• 150 ml cream
• 1 shot of white wine
• 2 tbsp curry powder
• 1 pinch of chili powder
• salt and pepper
• 1 lemon(s), some zest and a few dashes of juice if needed
• 1 pinch(s) of sugar

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

quick, inexpensive and tasty for everyone – even vegetarians and children

Cook the tagliatelle according to the package instructions. First, peel the carrots with a vegetable peeler, then continue to cut thin strips with the peeler until only the stalk remains – the carrot strips will now look very similar to tagliatelle. Briefly fry the carrot strips in a little hot oil, then deglaze with vegetable stock, cream, and white wine. Add curry powder, chili powder, salt, and sugar. Let it reduce slightly until the sauce is nice and creamy. Finally, season with salt and pepper, lemon zest, and lemon juice. Drain the tagliatelle, toss with the sauce, and serve immediately. A great student meal, as the ingredients are inexpensive and often already on hand.