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Quick noodles with carrots

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Ingredients for 4 servings:

  • 500 g pasta (spaghetti)
  • 250 g carrot(s)
  • 1 onion(s)
  • 300 ml tomato sauce, ready from the jar
  • 1 handful of fresh herbs (parsley, chives)
  • 2 tbsp rapeseed oil
  • salt and pepper

Instructions

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

Peel and slice the carrots. Sauté in a little water (or vegetable stock) for 10 minutes until soft. Cook the spaghetti al dente. Peel and finely chop the onion. Wash and finely chop the herbs. Heat the oil in a deep pan and fry the onion until translucent. Add the pasta and fry briefly, then add the carrots, mix everything with the tomato sauce and bring to a boil briefly. Stir in the herbs and season with salt and pepper. Leftovers can be kept in the refrigerator until the next day; then heat them up in the microwave, as otherwise the pasta will become mushy. Any frozen leftovers should be thawed slowly and then quickly fry in the pan.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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