Pasta with carrot sauce

Ingredients for 3 servings:

• 500 g pasta
• 2 large carrots
• 100 g margarine (vegetable margarine), for frying
• 50 g flour
• 1 onion(s)
• 500 ml water
• 200 ml soy milk (soy drink)
• 1 tsp, sautéed marjoram
• ½ tsp, leveled turmeric
• e.g. salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

vegan

Peel the onion and dice it into small cubes. Heat the margarine in a pan and add the diced onion. Add the peeled or trimmed carrots using a coarse grater. While the roux is sautéing, prepare the noodles according to the package instructions. As soon as the onions are lightly browned, pour the flour evenly over the vegetables in the pan. For a richer flavor, the roux can be given a little color. While stirring constantly, add water. Add marjoram and turmeric, as well as salt and pepper to taste, bring to a boil, and simmer for about 5 minutes. Now stir in the soy drink and bring back to a boil briefly. Pour over the noodles and serve.