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Spaghetti with carrot sauce

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Ingredients for 4 servings:

  • 4 large carrots
  • 1 m.-sized onion(s)
  • 4 garlic cloves
  • 2 tbsp tomato paste
  • 600 ml vegetable stock
  • 100 ml white wine
  • 1 tbsp mixed herbs, oregano, basil, thyme, rosemary, marjoram and sage
  • 500g spaghetti
  • 2 tbsp olive oil
  • salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Wash, peel, and slice the carrots, dice the onion and garlic. Heat the olive oil in a pan and fry the diced onion until translucent. Add the garlic and carrots and roast for about 5 minutes. Pour in the vegetable stock and white wine, dissolve the tomato paste in the stock, and stir well. Add the herbs and season with salt and pepper. Simmer the sauce for about 20 minutes until the carrots are tender. Meanwhile, cook the spaghetti in plenty of salted water until al dente. Purée the sauce with a hand blender and serve over the spaghetti.

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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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