Thursday, August 26, 2010

Carrot Spaghetti

Carrot Spaghetti

Ingredients (use vegan versions):

3 medium carrots
2 small cloves garlic
1/4 of an onion, diced(I slice mine thin and cut the slices so the make "noodles too")
3 tablespoon olive oil or less or I used 1 tbs coconut oil
1/4 teaspoon salt
freshly ground pepper
1/4 cup of your favorite pasta sauce (I skipped this and opted to top it w/ Parmesan cheese)


Wash the carrots well, especially if they are not organic. With a vegetable peeler, peel the carrots into long thing strips and sprinkle with salt. Finely dice the garlic and onion (if desired).

Coat the bottom of a large pan with the olive oil and heat on medium-high heat. When hot, add the carrots. Toss frequently (this works well with tongs). When the carrots start to soften, add the garlic and pepper (add onion here too if you like). Keep tossing for a couple of minutes until some of the carrots get brown around the edges (don't burn!) and the garlic is golden.

Serve with your favorite pasta sauce (tomato based, I really can't vouch for alfredo or other fancy sauces). Again I skipped this step and topped w/ parm cheese.

The nice thing is that it can be twirled with a fork the same way as regular pasta! Great if you're a carrot lover as I am.

Serves: 1

Preparation time: 30 minutes

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