Name: Carrot and turmeric pasta
Cook time: 20 min
Ingredients: 8 Karotten; 2 Kartoffeln; 250 g Wacker gekeimte Nudeln Fusilli; 500 ml Wacker Gemüsebrühe Bio; 50 ml Nudelwasser; 80 g Wacker Zedernüsse Bio; 1 Zwiebel; 1 Stück Kurkuma; 1 Stück Ingwer; Cumin; Chilliflocken; Pfeffer; Salz; Wacker gekeimte Kichererbsen im Glas Bio

I bet you won't believe that there are 8 carrots and 2 potatoes hiding in this incredibly delicious creamy pasta sauce!!! 😏🥕🍝✨ Perfect for all the veggie lovers among you 😛

Carrot and turmeric pasta

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Cook Time: 20

Servings:

Ingredients

8 Carrots
2 Potatoes
250 g Wacker Sprouted Pasta Fusilli
500 ml Wacker Organic Vegetable Stock
50 ml Pasta water
80 g Wacker Cedar Nuts Organic
1 Onion
1 Piece Turmeric
1 Piece Ginger
Cumin
Chilli flakes
Pepper
Salt
Wacker sprouted chickpeas in a jar organic

Instructions

Heat the oil in a pan and sauté the onion until translucent.
Add the turmeric, ginger, chilli and cumin.
Sweat everything briefly until the spices are fragrant.
Add the carrot slices and potato cubes and fry for about 5 minutes.
Pour in the vegetable stock and reduce the heat.
Simmer the carrots until they are soft (approx. 15-20 minutes).
At the end of the cooking time, boil the sprouted pasta for 2 minutes and pour some pasta water into the blender.
Remove the carrots & potatoes from the heat and blend with a hand blender or in a mixer to make a creamy sauce.
Flavour with salt and pepper.
Add the sauce to the sprouted pasta, garnish with the Wacker sprouted chickpeas and fresh herbs and enjoy!