Spaghetti with carrot sugo

Spaghetti with carrot sugo

Total: 25 min. | Active: 25 min.
vegetarian, lactose-free
Nutritional value / people: 676 kcal
, Fat: 12 g
, Carbohydrate: 111 g
, Protein: 25 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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Carrot sugo

1 tbsp olive oil
2 onions, cut into thin strips
2 garlic cloves, thinly sliced
800 g carrots, coarsely grated
1 tin chopped tomatoes (approx. 800 g)
1 tsp salt
a little pepper

Cook the pasta

500 g spaghetti
salted water, boiling

To serve,

80 g grated Sbrinz
2 tbsp flat-leaf parsley, finely chopped
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How it's done

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Carrot sugo

Heat the oil in a pan. Sauté the onion and garlic for approx. 2 mins. Add the carrots and tomatoes, season. Cover and simmer the sugo over a medium heat for approx. 12 mins.

Cook the pasta

Cook the spaghetti in salted water until al dente, drain.

To serve,

mix the pasta with the sugo and parsley and scatter the cheese on top.

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