John Myers
Spaghetti Tricolor with Carrot Sauce
The perfect spaghetti tricolor with carrot sauce recipe with a picture and simple step-by-step instructions.
- 2 medium-sized Fresh shallots
- 2 small Clove of garlic
- 500 g Young spinach fresh
- 2 tbsp Butter
- 400 g Spaghetti tricolor
- Salt
- 500 ml Carrot juice
- Freshly grated nutmeg
- 250 g Creme fraiche Cheese
- 0,5 Gana apple
- Chilli from the mill
- Pepper from the grinder
- Peel shallots and garlic and cut into fine cubes. Sort and wash. Heat 1 tablespoon butter in a saucepan, sauté half of the shallots and garlic in it. Add the spinach leaves, let collapse in a closed pot. Add salt, pepper and nutmeg Spice up.
- 1El butter in a second saucepan, sauté the remaining shallots and garlic in it, add the carrot juice and reduce a little over a mild heat. Stir creme fraiche into the carrot juice, season with salt and chilli to taste.
- Cook the pasta in boiling salted water according to the instructions on the package. Drain the pasta. Fold the pasta into the carrot sauce. Remove the pomegranate seeds from the shell. Serve the pasta with spinach and pomegranate seeds. Serve sprinkled with chilli
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