in Recipes

Carrot spaghetti

updated

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Ingredients for 2 servings:

  • 250 g carrot(s)
  • 3 spring onions
  • 250 g spaghetti or whole wheat spaghetti
  • 150 ml vegetable stock
  • 50 ml cream
  • 2 tbsp crème légère with herbs
  • salt and pepper
  • olive oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

vegetarian noodle and carrot pan

Cook the pasta in salted water according to the package instructions until al dente. Meanwhile, peel and rinse the carrots, then slice them lengthwise thinly with a vegetable peeler. Wash the spring onions and slice them into rings. Heat the olive oil and sauté the carrots. A few minutes later, add the spring onions and sauté them. Deglaze with the vegetable stock, bring to a boil, and reduce slightly. Add the cream and crème légère, and mix everything together. Bring back to a boil and season generously with salt and pepper. Fold in the drained spaghetti and immediately serve.

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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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