Carrot Spelt Spaghetti with Sheep Cheese

Ingredients

• 500 g carrots (5 carrots)
• 400 g spelt whole‑grain spaghetti
• Salt
• 1 Garlic clove
• 2 tbsp olive oil
• 100 ml Orange Juice
• 10 g parsley (0.5 bunch)
• 150 g feta cheese (45% fat in total)
• Pepper
• 25 g Sesame seeds (2 tbsp)

Instructions

1. 1.

   Peel and wash the carrots, then slice them lengthwise into thin ribbons with a mandoline.

2. 2.

   Cook the spaghetti according to package instructions in plenty of boiling salted water until al dente.

3. 3.

   Meanwhile, peel and finely chop the garlic. Heat the oil in a pan. Sauté the garlic for 2 minutes over medium heat. Add the carrot ribbons and sauté for another 2 minutes. Pour in the orange juice and cook on medium heat for 3–4 minutes until the liquid has almost completely evaporated.

4. 4.

   Wash, dry, and chop the parsley. Crumble the feta cheese. Drain the spaghetti in a colander, let it drain, then mix with the parsley and carrot ribbons. Season with salt and pepper, toss well, and serve on plates. Sprinkle with feta and sesame seeds.