Pasta with Carrots and Feta

Pasta with Carrots and Feta

An easy pasta dish for the time of year when no fresh tomatoes are around.

Pasta with Carrots and Feta

Adapted from Annemarie Wildeisen's kochen 12/2011-01/2012

Ingredients:

500 g carrots, diced
1 onion, diced
1 tsp dried thyme
olive oil
200 ml white wine
200 ml vegetable stock
salt, black pepper
500 g pasta
150 g feta, diced

Method:

Heat some oil in a skillet, add the onion and carrots and fry on medium-low heat for a couple of minutes. Add the thyme and white wine and let the alcohol cook off. Add the stock and simmer with a lid on until the carrots are tender. Cook the pasta until al dente. Drain and toss with the sauce. Serve with some feta on top.