Spaghetti with Carrots and Nut Sauce

Ingredients

• 500 g spaghetti
• Salt
• 4 Carrots
• 1 onion
• 1 Garlic clove
• 1 EL sesame oil
• 2 EL ground hazelnuts
• 150 ml Vegetable broth
• 200 ml soy cream
• 1 EL tahini
• Pepper (freshly ground)
• 2 EL toasted sesame seeds
• 1 TL paprika flakes
• parsley (for garnish)

Instructions

1. 1.

   Cook the pasta in salted water until al dente.

2. 2.

   Peel the carrots and slice them thin, then cut into long strips. Peel the onion and garlic; slice the onion into fine strips and mince the garlic. In a hot pan with oil, sauté the onions, garlic, and carrot strips for 2-3 minutes while stirring. Add the hazelnuts and cook briefly. Deglaze with vegetable broth and soy cream, stir in tahini, season with salt and pepper, and simmer gently for 4-5 minutes until slightly thickened. Taste and fold in the drained spaghetti.

3. 3.

   Serve on deep plates, garnished with toasted sesame seeds, paprika flakes, and parsley.