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🍝 Spaghetti with fresh vegetable sauce

382 kcal · 30 min · 4 servings

Ingredients

• 2 Carrots
• 200 g small Kohlrabi (1 small Kohlrabi)
• 100 g Celeriac (1 piece)
• 2 Stalks Celery
• 1 Shallot
• 2 Garlic Cloves
• 1 tbsp Olive Oil
• 500 g chunky Tomatoes (can)
• Salt
• Pepper
• 350 g Spaghetti
• 2 Sprigs Parsley
• 2 Sprigs Basil

Instructions

1. 1. Peel the carrots, kohlrabi, and celeriac.
2. 2. Dice the peeled root vegetables into fine cubes.
3. 3. Wash the celery stalks and remove any tough fibers.
4. 4. Cut the celery stalks into small cubes as well.
5. 5. Peel the shallot and the garlic clove.
6. 6. Finely chop the shallot and garlic.
7. 7. Heat the oil in a large pan.
8. 8. Sauté the shallot and garlic until translucent over medium heat.
9. 9. Add the prepared root and stalk vegetables to the pan.
10. 10. Sauté the vegetables briefly.
11. 11. Pour in the tomatoes.
12. 12. Season the sauce with salt and pepper.
13. 13. Let the sauce simmer for ten minutes.
14. 14. Bring a pot of water to a boil and salt it.
15. 15. Cook the spaghetti al dente according to package instructions.
16. 16. Wash the parsley and basil.
17. 17. Shake the herbs dry.
18. 18. Pluck the leaves from the stems.
19. 19. Finely chop the herbs.
20. 20. Stir the chopped herbs into the vegetable sauce.
21. 21. Taste the sauce and adjust seasoning if needed.
22. 22. Drain the pasta.
23. 23. Let the pasta drain well.
24. 24. Mix the pasta with the vegetable sauce.
25. 25. Warm the serving plates.
26. 26. Serve the dish on the warm plates.

Nutrition per serving

• kcal: 382
• Protein: 14 g · Fett/Fat: 4 g · Carbs: 71 g