Pasta with Creamy Carrot Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 707 cal. | (34 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 83 g | (55 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.8 g | (33 %) |
| Vitamin A | 1.5 mg | (188 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 14 μg | (23 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.4 mg | (53 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 66 μg | (22 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 8.3 μg | (18 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 682 mg | (17 %) | ||
| Calcium | 236 mg | (24 %) | ||
| Magnesium | 94 mg | (31 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 13.6 g | |||
| Uric acid | 86 mg | |||
| Cholesterol | 50 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 300 grams carrots
- 2 garlic cloves
- 1 handful fresh Basil
- 1 Orange
- 400 grams Spaghetti
- salt
- 2 Tbsps olive oil
- 1 tsp Curry powder
- 150 milliliters Vegetable broth
- 200 milliliters Whipped cream
- peppers
- 1 Tbsp lemon juice
- 40 grams grated Parmesan
- 2 Tbsps coarsely chopped Macadamia Nuts
Preparation steps
Peel the carrots and grate. Peel garlic and dice finely. Rinse the basil, shake dry, pluck, finely chop half, put aside the rest for garnish. Fillet the orange over a bowl and then squeeze the juice with your hands.
Cook the spaghetti in plenty of boiling salted water until al dente.
Sauté the garlic in a pan in hot olive oil. Add the carrots and cook about 3 minutes. Sprinkle with curry and deglaze with orange juice. Pour in the broth and the cream and simmer gently for about 8 minutes. Then puree, add the orange segments and season with a little salt, pepper and lemon juice. Mix in the Parmesan and chopped basil. If the sauce is too thick, add a little pasta water.
Strain the pasta, drain and distribute in deep plates. Serve with the sauce and sprinkle with nuts. Serve garnished with basil.
