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🍝 Carrot "Vulcano" Pasta

490 kcal · 30 min · 4 servings

Ingredients

• Salt
• 400 g carrots (4 carrots)
• 125 g small apples (1 small apple)
• 300 ml Mediterranean vegetable broth
• 400 g Spaghetti
• 100 g cream cheese preparation (0.2% fat)
• coarsely ground black pepper

Instructions

1. 1. Fill a large pot with water and add plenty of salt. Place the pot on the stove and bring the water to a boil.
2. 2. Wash the carrots thoroughly under running water.
3. 3. Remove the green tops and the ends of the carrots.
4. 4. Peel the carrots completely.
5. 5. Cut the peeled carrots into small, even cubes.
6. 6. Peel the apple.
7. 7. Cut the apple into four quarters.
8. 8. Remove the core from the apple quarters.
9. 9. Cut the cored apple pieces into small cubes as well.
10. 10. Add the carrot cubes and the vegetable broth to a second pot.
11. 11. Bring the mixture in this pot to a boil.
12. 12. Reduce the heat to a medium setting.
13. 13. Cook the carrots for 5 minutes over medium heat.
14. 14. Add the spaghetti to the boiling salted water.
15. 15. Cook the pasta al dente, exactly according to the instructions on the package.
16. 16. Add the apple cubes to the already cooked carrots.
17. 17. Cook the mixture over medium heat for another 6 to 8 minutes.
18. 18. Remove the pot with the vegetable mixture from the heat.
19. 19. Puree the carrots and apple with a hand blender until smooth.
20. 20. Stir the cream cheese into the pureed mixture.
21. 21. Season the sauce with salt to taste.
22. 22. Season the sauce with pepper to taste.
23. 23. Drain the cooked spaghetti in a colander.
24. 24. Let the pasta drain well.
25. 25. Take a portion of spaghetti and twist it into a small, conical shape resembling a volcano using a fork.
26. 26. Place the volcano pasta on the plate.
27. 27. Pour the warm carrot cream cheese sauce over the pasta.

Nutrition per serving

• kcal: 490
• Protein: 20 g · Fett/Fat: 2 g · Carbs: 95 g