Spaghetti with Carrot and Sun-Dried Tomato Sauce

Put water to boil in a pot. When it begins to boil, add the pasta and let it cook for the time indicated on the package.

Slice the leek and dice the onion. Add them to a pan with oil and cook over medium-low heat. While the leek and onion are cooking, start peeling the carrots and chopping them. When you are done chopping the carrots, add them to the pan to lightly brown. Add the tomato sauce (you can add more or less than the indicated quantity, 3/4 of the container is fine) and stir for 2-3 minutes.

Add the vegetable tomato sauce to a blender and blend until you have a smooth texture. If you would like it to be creamier add milk (this can be plant-based) or a little pasta water.

Add more oil to the pan you've just used and lightly brown the garlic and sliced sun-dried tomato. Let it cook for several minutes before adding the cooked pasta, letting the pasta absorb the flavors of the sauce.

To finish it off, add the carrot sauce to the pan and mix well with the other ingredients over medium heat for about a minute. Adjust the salt of the dish, and if desired, add a touch of pepper and oregano.

If you would like your dish to be a bit spicy, add ground cayenne to the pan when cooking the onion, leek, and carrot.

If the sun-dried tomatoes you are going to use aren't hydrated in oil, you will have to do so before starting the recipe. You can do this in oil or hot water. To do this, simply slice them and let them stand in the liquid for about 15 minutes.