Spaghetti in carrot and basil sauce

Ingredients for 4 servings:

• 500 g carrot(s)
• 1 onion(s)
• 1 garlic clove(s), optional
• 50 g peanuts
• 2 tbsp olive oil
• 1 tsp vegetable broth, granulated or 2 tsp
• 100 g Cremefine or other cooking cream
• ½ bunch basil
• 400g spaghetti
• Salt
• Sugar
• Paprika powder, sweet

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Peel the carrots and chop all but one into large pieces. Peel and finely dice the onion and garlic. Roast the nuts without fat and remove them. Heat the oil. Sauté the carrots, onion, and garlic. Deglaze with 1/2 liter of water. Bring to a boil and stir in the granulated stock. Cover and simmer for about 20 minutes. In the meantime, finely dice the reserved carrot. Cook the spaghetti in plenty of salted water; drain when al dente. While the pasta is cooking, puree the cooked carrots and stir in the cooking cream. Season with salt, paprika, and a pinch of sugar. Add the diced carrots and cook for about 5 minutes. Wash the basil and cut it into strips, leaving only a few leaves. Stir it into the sauce with the nuts. Serve the sauce with the cooked spaghetti and garnish with the remaining basil leaves.