crumbly whole wheat spaghetti with carrots

Ingredients for 2 servings:

• 200 g whole wheat pasta (spaghetti)
• 2 large carrots
• 4 stalks of parsley, flat
• 1 tsp, heaped ginger, candied
• 2 tsp brown sugar
• 1 tbsp soy sauce
• 2 tbsp apple cider vinegar, alternatively white wine vinegar
• 2 tbsp oil
• some salt
• Sugar

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

lightly Asian spiced

First, boil the water for the spaghetti and cook it according to the package instructions. Peel the carrots and cut them into long strips using a spiralizer. In this case, I also use the stalks for the parsley. Cut them into approximately 1.5 mm long rolls. Finely chop the parsley leaves and set aside. Finely chop the candied ginger. Gently heat the oil and sugar in a pan. Melt the sugar, then add the carrot strips, parsley stalks, and candied ginger. Fry for 2-3 minutes, turning occasionally, season with vinegar and soy sauce, add 3-4 tablespoons of the spaghetti cooking water, and finish cooking until al dente. This takes about 3-4 minutes, depending on the type of carrot. Season again and add a little more salt and sugar if necessary. Add the drained cooked spaghetti to the carrots in the pan, add the finely chopped parsley, mix, serve on plates and serve immediately.