Spaghetti with Carrot and Tomato Sauce

5 from 4 votes
Course Dinner
Cuisine European
Servings 4 people
Calories 45 kcal


For the carrot and tomato sauce

  • 2 Fresh onions
  • 2 Cloves of garlic fresh
  • 750 g Fresh carrots
  • 2 tbsp Olive oil
  • Salt
  • Black pepper from the mill
  • Marjoram spice
  • Thyme spice
  • 150 ml Vegetable broth
  • 1 can Tomatoes
  • 50 g Cream, sweet
  • 1 tbsp Freshly chopped basil
  • 50 g Grated cheese

For the spaghetti

  • 4 L Water
  • 4 tsp Salt
  • 400 g Spaghetti


Carrot and tomato sauce

  • Peel the onion and garlic and cut into thin cubes. Clean, peel, rinse and pat dry the carrots. Cut into small cubes. Heat the olive oil in a saucepan. Sauté onion, garlic cubes and carrot pieces in it. Season the vegetables with salt, pepper, marjoram and thyme. Then pour in the broth and bring to a boil. Cover and cook over low heat for about 8 minutes
  • Add chunky tomatoes to the pre-cooked carrot pieces, season again with the spices and bring to the boil again. Let it cook for about 5 minutes. Finely puree the carrot and tomato sauce. Stir in the cream. Chop the basil and add to the sauce. Season the sauce again to taste.


  • Bring the salted water to a boil in a large saucepan. Add the spaghetti and cook over medium heat according to the package instructions. Then put the pasta in a colander and drain.


Serving: 100gCalories: 45kcalCarbohydrates: 6gProtein: 1.4gFat: 1.7g
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Written by John Myers

Professional Chef with 25 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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