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🍝 Creamy Pasta with Carrot-Orange Sauce

707 kcal · 30 min · 4 servings

Ingredients

• 300 g carrots
• 2 garlic cloves
• 1 handful fresh basil
• 1 orange
• 400 g spaghetti
• salt
• 2 tbsp olive oil
• 1 tsp curry powder
• 150 ml vegetable broth
• 200 ml whipping cream
• pepper
• 1 tbsp lemon juice
• 40 g grated parmesan
• 2 tbsp roughly chopped macadamia nuts

Instructions

1. 1. Peel the carrots and grate them finely.
2. 2. Peel the garlic and dice it into small cubes.
3. 3. Wash the basil and shake it dry.
4. 4. Pluck half of the basil leaves and chop them finely.
5. 5. Save the remaining basil for garnishing.
6. 6. Segment the orange over a bowl to catch the juice.
7. 7. Squeeze the remaining orange pulp by hand to extract the juice.
8. 8. Cook the spaghetti in plenty of boiling salted water until al dente.
9. 9. Heat olive oil in a pot.
10. 10. Sauté the garlic in the hot oil briefly.
11. 11. Add the grated carrots to the garlic.
12. 12. Simmer the carrots for about 3 minutes.
13. 13. Sprinkle curry powder over the carrots.
14. 14. Deglaze the pot with the freshly squeezed orange juice.
15. 15. Pour in the vegetable broth and the cream.
16. 16. Let the sauce simmer on low heat for about 8 minutes.
17. 17. Puree the sauce until smooth with a hand blender.
18. 18. Fold the orange segments into the sauce.
19. 19. Season the sauce to taste with salt, pepper, and lemon juice.
20. 20. Stir in the grated Parmesan and the chopped basil.
21. 21. If the sauce is too thick, add some pasta water.
22. 22. Drain the cooked spaghetti and let them drain well.
23. 23. Divide the pasta among deep plates.
24. 24. Top the pasta with the carrot cream sauce.
25. 25. Sprinkle nuts over the dish.
26. 26. Garnish with the remaining fresh basil and serve.

Nutrition per serving

• kcal: 707
• Protein: 19 g · Fett/Fat: 33 g · Carbs: 83 g