Whole wheat spaghetti with carrot sauce

Ingredients for 2 servings:

• 100 g spaghetti (whole grain spaghetti)
• 2 bay leaves
• 400 g carrot(s)
• 1 small onion(s)
• 2 garlic cloves
• 1 tbsp olive oil
• 250 ml vegetable stock
• 1 bunch parsley, flat (fresh)
• salt and pepper
• 2 tbsp sour cream
• 2 tbsp Parmesan, grated
• wine, white

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cook the pasta in salted water according to the instructions. Meanwhile, peel the carrots and dice them into small cubes. Finely chop the onions. Heat the oil in a pot and sauté the onions and peeled garlic (leave the cloves whole—they’ll be removed later). Add the carrots and washed bay leaves and sauté over low heat for 5 minutes, stirring occasionally. Add the vegetable stock and a good splash of white wine (preferably the one you’ll be drinking later) and cook over low heat with the lid closed for about 10 minutes. Wash, dry, and finely chop the parsley. Remove the garlic cloves (if you prefer a light garlic flavor) and puree the vegetable mixture with a food processor (I always leave a few pieces in the sauce). Season with pepper, and stir in the parsley, sour cream, and Parmesan cheese.