Spaghetti with carrots and feta cheese

Ingredients for 4 servings:

• 1 onion(s), red
• 1 garlic clove(s)
• 1 piece(s) ginger, walnut-sized
• 300 g carrot(s)
• 200 g parsnip(s) (or similar root vegetables)
• 250g spaghetti
• 2 tbsp rapeseed oil
• 1 orange(s), the juice
• 250 ml tomato(s), pureed
• 1 box of cress
• pepper
• Salt
• 3 tbsp parsley, finely chopped
• 150 g feta cheese, finely crumbled

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Finely slice the onion, dice the ginger very finely, and press the garlic through a press. Use a vegetable peeler to slice the carrots into thin strips. Dice the root vegetables. Cook the spaghetti according to the package instructions. Add the oil to a casserole dish or deep frying pan and heat. Fry the garlic, onion, ginger, and root vegetables over medium heat for 2 minutes until translucent. Add the carrot strips and fry for a minute. Deglaze with orange juice and passata, and simmer for just a few minutes, so the carrots still have a bite. Cut the cress from the bed and rinse it, drain the pasta, let it dry, and stir it into the carrot mixture. Season to taste with pepper, salt, and parsley. Arrange on a plate, sprinkled with half of the feta and the cress, and serve. Serve the remaining cheese separately.