Heat the butter in a pan, sauté the onion. Add the carrots 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.
Heat the clarified butter in a frying pan. Toast the breadcrumbs 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. Add the crunchy topping.