Carrot Spaghetti

Ingredients

• 200 g spelt whole-grain spaghetti
• Salt
• 2 cloves garlic
• 2 shallots
• 2 large carrots
• 2 tsp Olive oil
• 2 tsp vegetable broth (grain)
• 8 tbsp milk (3.5% fat)
• 2 sprigs tarragon
• 2 sprigs lemon thyme
• 2 tsp cream cheese
• 2 tbsp grated Parmesan (20 g)
• Pepper
• Herb salt

Instructions

1. 1.

   Cook spaghetti according to package instructions in plenty of boiling salted water until al dente (8 minutes). Drain and set aside.

2. 2.

   Meanwhile, peel and dice the garlic and shallots. Peel the carrots, slice them into very thin strips. Heat the oil in a pan. Sauté the shallots, garlic and carrots for 5 minutes over medium heat. Add the vegetable broth with the milk, stir and bring to a boil.

3. 3.

   Wash, dry, and pluck the leaves from the tarragon and thyme, chop them and mix them with the spaghetti under the carrot sauce. Stir in the cream cheese, add a little more milk if needed and simmer for about 3 minutes. Fold in the Parmesan, season with salt, pepper and herb salt and serve.