Carrot spaghetti with nutty sauce

Ingredients for 3 servings:

• 400 g carrot(s)
• 500g spaghetti
• ½ bunch basil
• 2 cloves garlic
• 3 tbsp sunflower seeds
• 5 tbsp vegetable broth
• 2 tbsp lemon juice
• 150 g crème fraîche
• some margarine
• Water (salt water)

Instructions

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

Summer dish with sunflower seed and basil sauce

Peel the carrots and then slice them into long, thin strips using a vegetable peeler. Cook the spaghetti in boiling water until al dente, then add the carrots just before the end of the cooking time. Finish cooking the pasta and carrots, drain well, and let them drain. For the sauce, wash and roughly chop the basil. Peel and finely chop the garlic cloves, and fry them in a little hot margarine in a pan. Add the sunflower seeds and toast lightly. Add the vegetable stock and bring to a boil briefly. Stir in the crème fraîche and basil, and season with lemon juice. Tip: Instead of crème fraîche, I always use sour cream and add one or two tablespoons of natural yogurt.