Unfortunately, statements are still often made recommending spelt and PureSpelt for people suffering from gluten intolerance (coeliac or celiac disease). Spelt and PureSpelt belong to the group of grains that contain gluten and it is thus imperative that they are not eaten by sufferers of coeliac disease.
The colourful carrots make for an attractive pasta. With simple ingredients, it's easy to get it on the table quickly!
Preparation time: approx. 30 minutes
Baking or cooking time: approx. 9 minutes
100 g raw bacon, cut into thin strips
1 garlic clove, pressed
1 onion, finely chopped
300 g carrots, peeled and sliced finely
150 g "Pfälzer" (yellow) carrots, peeled and sliced finely
200 ml vegetable bouillon
250 ml cream for sauces
2 tbsp marjoram, finely chopped
salt and pepper
400-500 g PureSpelt spaghetti
salted water
butter to taste
marjoram to garnish
Sauce: fry the bacon strips. Add the garlic and onions, then the carrots and continue to fry briefly. Deglaze with bouillon, cover and cook until the carrot is almost soft. Add the cream and cook until it has a creamy consistency. Add the marjoram and season with salt and pepper to taste.
Cook the spaghetti in salted water until al dente, drain, and add a little butter. Serve the spaghetti with the sauce on pre-warmed plates. Garnish with marjoram to taste.
If desired, serve with grated cheese. You can substitute the spaghetti with another shape of PureSpelt pasta.
IG Dinkel, Judith Gmür-Stalder
