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Pasta sauce "Carrot-Zucchini speciale"

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Ingredients for 3 servings:

  • 3 spring onions (young onions)
  • 50 g bacon, diced
  • 250 g carrot(s), grated
  • 100 ml water
  • 150 g zucchini
  • 100 ml tomato(s), strained
  • 1 cup crème fraîche with herbs
  • 100 ml milk

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Hearty sauce for all types of pasta

Slice the spring onions, dice the bacon, and fry lightly in a little butter. Then add the grated carrots, passata, and water. Season lightly with salt and pepper. Simmer over low heat for about 15 minutes. Meanwhile, slice the zucchini, then quarter them and add them to the pan. Just before the carrots and zucchini are tender, add the crème fraîche and milk and bring back to a boil. Tip: The carrot and zucchini sauce goes well with any pasta of your choice.

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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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