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Spaghetti with carrot cream

updated

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Ingredients for 2 servings:

  • 250g spaghetti
  • 500 g carrot(s)
  • oil
  • 200 ml vegetable stock
  • 50 ml cream
  • Parsley
  • 1 tbsp butter
  • salt and pepper

Instructions

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

Cook the spaghetti in salted water until al dente. Meanwhile, thinly slice the carrots and sauté them in oil. Add the vegetable stock and simmer, covered, for about 10 minutes. Add the cream and puree everything. Season with salt and pepper, and stir in the parsley. Toss the spaghetti with the butter and drizzle with the carrot cream. Parmesan cheese also goes well with this dish.

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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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