Pasta with carrots

Ingredients:
200g spaghetti (whole grain / spelt)
250g carrots, chopped
1 vegetable stock cube (optional)
3 garlic cloves, finely chopped
100g of vegan sausage, thinly sliced
2 tablespoons extra virgin olive oil
1 tablespoon tamari (or light soy sauce)
1/3 teaspoon chili in flakes
freshly ground black pepper
For cheese crumbs (optional):
1 tablespoon pumpkin seeds
1 tbsp Flaxseed
2 tablespoons nutritional yeast (for cheesy taste)
1 large pinch of salt
Method of preparation:
To prepare cheese topping, chopped in small pieces all the ingredients in a blender.
Prepare the spaghetti according to the instructions on the package, adding the broth cube to the water. 3 minutes before the end of cooking add the carrots. As soon as the pasta is ready, drain, saving 3 tablespoons liquid.
Meanwhile, until spaghetti are boiled, add oil and sausage in a small pan and fry on strong fire until crispy crust. Remove the pan from the heat and add garlic. Give garlic 2 minutes to stew in a cooling pan before adding tamari, chili, black pepper and 3 tablespoons of liquid from the paste. Return the pan to the heat and heat for a couple of minutes over low heat.
Mix the pasta with garlic-sausage mixture over low heat. Stir and serve with cheese crumbs.
Bon appetit friends!