Peel the onion, chop finely, peel the carrot and slice. Heat the butter in a pan. Sauté the onion. Add the carrot and sugar, cook for approx. 3 mins. Pour in the stock, cover and simmer for approx. 20 mins. until soft. Add the butter, puree until smooth, cover and keep warm.
Tear the basil leaves. Heat a little clarified butter in a frying pan. Toast the panko and flaked almonds for approx. 3 mins. until golden brown, season, mix in the basil.
Prepare the pasta according to the packet instructions, drain and mix with the carrot sauce. Sprinkle on the crunchy topping.