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🍝 Pasta with creamy nut-tomato sauce

339 kcal · 30 min · 4 servings

Ingredients

• 70 g small onions (2 small onions)
• 2 garlic cloves
• 200 g carrots (2 carrots)
• 500 g zucchini (2 zucchini)
• 2 tbsp rapeseed oil
• 80 g tomato paste (4 tbsp)
• 150 ml apple juice
• 1600 g pureed tomatoes (can; 800 g net weight each)
• salt
• pepper
• 2 tsp dried oregano
• 600 g pasta (e.g. spiral pasta)
• 100 g walnut kernels

Instructions

1. 1. Peel the onions and the garlic.
2. 2. Dice the onions and the garlic finely.
3. 3. Wash the carrots.
4. 4. Remove the ends of the carrots.
5. 5. Peel the carrots.
6. 6. Grate the carrots coarsely using a box grater.
7. 7. Remove the hard stem area of the zucchini.
8. 8. Wash the zucchini.
9. 9. Grate the zucchini coarsely.
10. 10. Heat the oil in a large pot.
11. 11. Sauté the onions and garlic until translucent over medium heat.
12. 12. Add the grated carrots and zucchini.
13. 13. Sauté the vegetables for about one minute.
14. 14. Stir in the tomato paste.
15. 15. Toast the tomato paste briefly.
16. 16. Stir in the apple juice.
17. 17. Stir in the puréed tomatoes.
18. 18. Season the sauce with salt.
19. 19. Season the sauce with pepper.
20. 20. Season the sauce with oregano.
21. 21. Simmer the sauce over low heat in an open pot.
22. 22. Simmer the sauce for about twenty minutes.
23. 23. Simmer until the sauce becomes creamy.
24. 24. Bring plenty of water to a boil and salt it.
25. 25. Cook the pasta al dente according to package instructions.
26. 26. Finely chop the walnuts in a food processor.
27. 27. Heat a non-stick pan.
28. 28. Toast the walnuts in the pan.
29. 29. Remove the walnuts from the heat when they start to smell fragrant.
30. 30. Fold the walnuts into the tomato sauce.
31. 31. Adjust the sauce with salt to taste.
32. 32. Adjust the sauce with pepper to taste.
33. 33. Drain the pasta.
34. 34. Let the pasta drain well.
35. 35. Serve the pasta with the sauce.

Nutrition per serving

• kcal: 339
• Protein: 11 g · Fett/Fat: 9 g · Carbs: 51 g