John Myers
Ingredients for 2 servings:
- 200 g carrot(s)
- 1 small onion(s)
- 1 tbsp oil
- 1 tbsp tomato ketchup
- 100 g crème fraîche
- n. B. Vegetable stock powder
- e.g. parsley
- 250 g pasta
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes
Suitable for toddlers
Cook the pasta according to the package instructions. Finely grate the carrots and onion and cook in the oil in a small saucepan, covered, over medium heat for about 10 to 15 minutes. Stir occasionally to check that the liquid from the carrots and onions is sufficient. If it’s starting to burn, add a splash of water, but not too much, so the sauce doesn’t become watery. When the carrots are cooked, stir in the tomato ketchup and crème fraîche and season with vegetable stock powder. Finally, fold in some parsley and serve with the pasta. The sauce also tastes great with pumpkin or sweet potatoes instead of carrots, or any combination of these.
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