Usuba
Pasta with Butter and Carrot Sauce
A light vegetarian dish with delicate coconut sauce, enriched with carrots and tomatoes. Spaghetti is stewed with vegetables and coconut milk, acquiring a creamy consistency and mild sweet taste. Perfect for a quick dinner and easily adaptable to any preferences.
- Total
- 25 min
- Standard serving
- 206.8 g
Ingredients
Total 11
Instructions
- 1
Step 1
Bring well-salted water to a boil in a large pot. Heat the pan with oil over medium heat.
- 2
Step 2
When the water boils, add the spaghetti to the pot. Cook until done according to the package instructions, then drain the water and rinse the pasta.
- 3
Step 3
Chop the onion into small pieces and spread on a preheated pan. Simmer over low heat for 7 minutes.
- 4
Step 4
Peel and grate the carrot on a fine grater. Add it to the pan and stir.
- 5
Step 5
Add salt and sugar. Cook on low heat for another 7 minutes.
- 6
Step 6
Cut the cherry tomatoes in half or into quarters. Place them on a skillet and stir.
- 7
Step 7
Pour in the coconut milk and stir. Reduce the heat to the lowest setting and cook for 7 minutes so that the milk doesn't completely evaporate and forms a creamy sauce with the vegetables.
- 8
Step 8
Place the spaghetti on a plate, add half of the vegetable stir-fry. Sprinkle with grated cheese, parsley and sesame seeds. Mix and serve.
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