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Carrot Pasta Bowl


Kathrin Salzwedel

Klara's love Ramin creates most of their recipes and she does the styling, photography and social media. They are a stellar nature loving, trail running team in love with their dog Mara.




100 g of linguine Pasta

2 carrots

2-3 leaves Radicchio, white and red

part cut separate in strips

½ Spring onion, Julienne

A few raisins, optional

Some pine nuts, roasted

Some fennel green

2 small tomatoes

Parsley, chopped

Salt pepper

Olive oil


Cook noodles according to the instructions. Slightly catch some noodle water. Peel the carrots and use the spiral cutter to prepare thin vegetable spaghetti. Cook in salted water for 3-4 minutes and drain. Fry parsley, white part of Radicchio, Julienne onions in olive oil. Add 2 tbsp of noodle water and 1 tbsp white wine. Add the raisins and simmer for 1-2 minutes. Remove from the heat, add fennel green and the red part of the radicchio. Salt & Peppers. Mix Pasta and carrot spaghetti together and served on a plate. Serve with the radicchio onion mixture and serve with pine nuts, quartered tomatoes and basil.

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