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🍝 Spaghetti with Carrots and Nut Sauce

692 kcal · 30 min · 4 servings

Ingredients

• 500 g Spaghetti
• Salt
• 4 Carrots
• 1 Onion
• 1 Clove of garlic
• 1 tbsp Sesame oil
• 2 tbsp ground hazelnuts
• 150 ml Vegetable broth
• 200 ml Soy cream
• 1 tbsp Tahini
• Pepper (from the mill)
• 2 tbsp Sesame (toasted)
• 1 tsp Chili flakes
• Parsley (for garnish)

Instructions

1. 1. Bring a large pot of water to a boil.
2. 2. Add a generous amount of salt to the boiling water.
3. 3. Cook the spaghetti al dente (firm to the bite) according to the package instructions.
4. 4. Peel the carrots.
5. 5. Slice the carrots into thin rounds.
6. 6. Cut the carrot slices lengthwise into thin strips.
7. 7. Peel the onion and the garlic.
8. 8. Cut the onion into thin strips.
9. 9. Finely chop the garlic.
10. 10. Heat oil in a large frying pan.
11. 11. Add the carrot strips, onion strips, and garlic to the hot pan.
12. 12. Sauté the vegetables, stirring occasionally, for 2 to 3 minutes.
13. 13. Add the hazelnuts to the pan.
14. 14. Toast the nuts briefly until fragrant.
15. 15. Deglaze the mixture with the vegetable broth.
16. 16. Stir the cream into the liquid.
17. 17. Stir in the tahini (sesame paste) until dissolved.
18. 18. Season the sauce with salt and pepper to taste.
19. 19. Let the sauce simmer gently over medium heat for 4 to 5 minutes until it thickens slightly.
20. 20. Drain the cooked spaghetti.
21. 21. Add the drained spaghetti directly into the pan with the sauce.
22. 22. Toss the pasta well in the sauce until evenly coated.
23. 23. Plate the spaghetti in deep bowls.
24. 24. Sprinkle the dish with sesame seeds.
25. 25. Sprinkle paprika flakes over the top.
26. 26. Garnish with fresh parsley.
27. 27. Serve the dish immediately while warm.

Nutrition per serving

• kcal: 692
• Protein: 21 g · Fett/Fat: 23 g · Carbs: 99 g