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Spaghetti with carrot and nut sauce

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Ingredients for 4 servings:

  • 250 g carrot(s)
  • 200 ml vegetable broth (from instant powder)
  • 400g spaghetti
  • 200 ml whipped cream
  • 3 tbsp Pecorino or Parmesan, grated
  • ½ tsp thyme, dried
  • 3 tbsp hazelnuts, ground
  • Salt and pepper from the mill
  • possibly milk
  • ½ bunch parsley, chopped

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 30 minutes

Wash, trim, peel, and roughly dice the carrots. Cover and cook in the broth for 10-15 minutes, until tender. Meanwhile, cook the spaghetti in salted water according to the package instructions until al dente. Drain and set aside. Purée the carrots in the broth with a hand blender. Stir in the cream, cheese, and thyme; season with salt and pepper. Simmer the purée for about 3-5 minutes. Stir in the nuts. If the sauce is too thick, add a little milk. Toss the spaghetti with the sauce and serve sprinkled with parsley.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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