Fusilli with carrot cream

Ingredients for 4 servings:

• 500g fusilli
• 300 g carrot(s)
• 1 tbsp butter
• 200 ml water
• 1 pinch(s) of sugar
• Salt
• 1 ½ tsp coriander powder
• garlic powder
• Cayenne pepper
• 3 tbsp tomato paste
• 1 cup crème fraîche
• e.g. Parmesan, freshly grated

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

vegetarian and super creamy

Cook the pasta al dente according to the package instructions. Peel the carrots and cut into approximately 1 cm thick slices. Melt the butter in a small saucepan. Add the water, sugar, salt, and cayenne pepper and sauté the carrot pieces for 15 minutes. Remove 2 tablespoons of the sautéed carrot slices from the pan and set aside. Add a little more water to the pan until the carrots are covered. Bring to a boil briefly, remove from the heat, and puree. Add the crème fraîche, tomato paste, cilantro, and the reserved carrot slices. Stir to combine, season to taste, and pour over the pasta. Toss the sauce with the pasta and serve. Sprinkle with freshly grated Parmesan cheese, if desired.