Carrot Pasta

Ingredients

• 30 g Raisins
• 4 tbsp grape juice
• 250 g Carrots (3 carrots)
• 2 onions
• 1 Garlic clove
• 2 tbsp olive oil
• 200 g pappardelle or other eggless ribbon pasta
• 1 orange
• 2 sprigs parsley
• 1 pinch Saffron threads
• 150 ml Classic Vegetable Broth
• Salt
• Pepper

Instructions

1. 1.

   Soak raisins in grape juice for at least 15 minutes.

2. 2.

   Meanwhile peel carrots and cut into very thin, long ribbons with a julienne peeler.

3. 3.

   Peel onions and slice into fine strips. Peel garlic and slice into thin rounds.

4. 4.

   Heat olive oil in a pan. Sauté onions and garlic over medium heat until soft and translucent, about 10 minutes.

5. 5.

   In the meantime cook pappardelle in plenty of boiling salted water according to package instructions. While pasta cooks, halve the orange and juice it. Wash parsley, dry, strip leaves and chop.

6. 6.

   Add carrot ribbons, raisins with grape juice and saffron to the pan.

7. 7.

   Pour in 100 ml orange juice and broth, season with salt and pepper. Simmer on low heat for another 4–5 minutes.

8. 8.

   Drain pasta in a colander and let it drain well. Add to the pan with parsley. Season with salt and pepper and serve immediately.