Pasta with chili carrots

Ingredients for 2 servings:

• 250 g penne or orecchiette
• 400 g carrot(s)
• 1 large onion(s)
• 1 clove(s) garlic (more if desired)
• 1 chili pepper(s), red, fresh
• 2 tbsp oil
• ¼ liter vegetable broth
• 1 tbsp peanut butter
• Salt
• 1 tsp ginger, grated

Instructions

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

Cook the noodles in plenty of salted water according to the package instructions until al dente. Drain and let them drain thoroughly. Peel and slice the carrots. Peel and finely dice the onion and garlic. Halve the chili pepper (it’s best to wear rubber gloves!), deseed (important!), and finely chop. Sauté the carrots in hot oil, then continue to cook over medium heat for three minutes, stirring. Add the diced onion, garlic, and chili, along with the grated ginger, and cook. The carrots should retain some bite. Pour in the broth, add the peanut butter, and stir in. Add the noodles to the sauce and heat briefly again. Serve immediately! You can also use cayenne pepper instead of the chili peppers.