Pasta with carrot-basil sauce

Ingredients for 4 servings:

• 500 g carrot(s)
• 1 bunch of basil
• 100 ml cream
• 1 m.-sized onion(s)
• 1 clove(s) garlic
• Salt
• Paprika powder, sweet
• Sugar
• 400 g pasta (tagliatelle), green and white
• olive oil
• 1 tbsp vegetable broth
• ½ liter of water

Instructions

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

Dice the onion. Finely dice the garlic clove. Peel the carrots and slice all but 1-2 of the carrots. Dice the remaining carrots and cook in a small saucepan until al dente. Sauté the onions and garlic in about 2 tablespoons of olive oil. Add the carrot slices and sauté in the same way. Top up with 500 ml of water, add the vegetable stock and simmer with the lid on over medium heat for about 20 minutes. In the meantime, cook the pasta. Purée the carrot sauce with a hand blender and then add a cup of cream. Pluck the basil and add it to the pan. Add the diced carrots. Finally, season with salt, sugar and paprika. Arrange the pasta on plates, pour the sauce over it and serve.