Spaghetti with carrot and pepper sauce

Ingredients for 4 servings:

• n. B. Spaghetti or other pasta of your choice
• 500 g carrot(s)
• 2 bell peppers, red or yellow
• 1 onion(s)
• 100 ml cream (whipped cream) or Rama Cremefine
• 6 tbsp Parmesan, grated
• 200 ml vegetable stock
• olive oil
• 1 tbsp basil, chopped
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cook the spaghetti al dente according to the package instructions. Drain. Peel and finely chop the onion, then fry it in hot olive oil until translucent. Peel and finely chop the carrots. Trim and finely chop the bell peppers, then add them to the onions along with the carrots. Sauté for about 5 minutes. Pour in the vegetable stock and simmer for about 15 minutes until soft. Purée the vegetables with a hand blender. Stir in the grated Parmesan cheese, whipped cream, and chopped basil. Season with salt and pepper. Mix the sauce into the cooked spaghetti and serve.