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🍽️ Carrot Spaghetti with Creamy Almond Pea Foam

604 kcal · 30 min · 4 servings

Ingredients

• 400 g carrots (4 carrots)
• 250 g ribbon noodles
• salt
• 60 g unpeeled almond kernels (4 tbsp)
• 1 tbsp rapeseed oil
• 400 g peas (frozen)
• 200 ml cooking cream (15% fat)
• pepper

Instructions

1. 1. Wash the carrots thoroughly.
2. 2. Trim the ends and peel the carrots.
3. 3. Slice the carrots lengthwise into long, thin strips using a vegetable peeler.
4. 4. Bring a large pot of water to a boil.
5. 5. Season the water generously with salt.
6. 6. Cook the ribbon pasta al dente according to the package instructions.
7. 7. Add the carrot strips to the pasta water about 8 minutes before the pasta is done.
8. 8. Cook the carrots along with the pasta until tender but still firm.
9. 9. Pulverize the almonds finely in a blender or food processor.
10. 10. Heat the oil in a separate pot.
11. 11. Add the ground almonds and the frozen peas to the pot.
12. 12. Sauté the mixture over medium heat for 3 to 4 minutes.
13. 13. Stir the cream into the almond-pea mixture.
14. 14. Bring the sauce to a brief boil.
15. 15. Season the sauce to taste with salt and pepper.
16. 16. Blend the sauce finely with a hand blender until it becomes slightly foamy.
17. 17. Drain the pasta and carrots.
18. 18. Gently fold the pasta and carrots into the sauce.
19. 19. Serve the dish immediately.

Nutrition per serving

• kcal: 604
• Protein: 23 g · Fett/Fat: 23 g · Carbs: 74 g