Grated Carrot & Garlic Pasta
For garlic lovers with a weakness for a good Merlot.
Budget: €5
Yield: 1 generous portion
Ingredients
- 1 portion spaghetti
- ½ cup chopped onion
- 1 tsp chopped garlic
- ½ cup grated carrot
- 1 bouillon cube
- 1 cup tomato sauce
- 2 tbsp coconut rum
- Homemade garlic-and-rosemary infused oil (olive oil and sunflower oil blend)
Spices used in this experiment:
- Curry powder
- Nutmeg
- Ginger powder
Salt for the pasta water. No additional salt needed.
Method
- Boil the spaghetti in salted water until al dente. Drain and set aside.
- Heat the infused oil in a pan.
- Sauté the onion and garlic until fragrant.
- Add the bouillon cube and grated carrot. Allow the carrot to soften.
- Add the spices and stir.
- Add the cooked spaghetti and mix thoroughly.
- Pour in the tomato sauce and coconut rum.
- Cook, stirring regularly, until the liquid has been absorbed by the pasta.
The Flavour Profile
Garlic takes centre stage, supported by rosemary, sweet carrot, warming spices and a subtle tropical note from the coconut rum.
Wine Pairing
A good Merlot. Because some meals deserve a proper wine companion.
FrogDiva’s Budget Kitchen Disclaimer
USE WHAT YOU HAVE!
This is a cooking adventure, not a shopping assignment.
- Don’t have curry powder, nutmeg or ginger? Use whatever spices are sitting in your kitchen. Salt, pepper and chilli flakes will do perfectly well.
- No coconut rum? Whiskey or an open bottle of wine will work just fine. Adjust the quantity to taste.
- Don’t have rosemary-infused oil? Regular olive oil, sunflower oil or whatever cooking oil you have will do.
The objective is not to reproduce the recipe down to the last milligram. It is to understand the ingredients, improvise and make something delicious without spending a fortune.
The Golden Rules:
- Your pantry is your starting point, not your shopping list.
- The camera eats first. (Unless the cook is starving like in this case).
The Gourmet-on-a-Budget Philosophy
Good food is not measured by the price of its ingredients. It is measured by flavour, imagination and the pleasure of eating it, and occasionally, by how well it accompanies a good Merlot.
