Carrot Spaghetti
3 medium carrots
1/4 teaspoon salt
3 tablespoons olive oil
freshly ground pepper, to taste
1/4 onion, diced, optional
2 small cloves garlic, finely diced
1/4 cup pasta sauce
1. 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.
2. 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).
3. 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).
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.
SO HOW'D IT GO?
I may have failed the ideal of this recipe -- I mixed the lovely carrots with spinach fettucine. I can't help it; I'm a carbohydrate queen!
But hey!! you've made me love cooked carrots, which is a tricky thing to do. I'll absolutely make this delish dish again... and I promise I'll try and cut down on the pasta percentage. :D
this was absolutely delicious! my fiance is a spaghetti junkie so it was fun to do something diferent. i didnt have a peeler (why?) so i used my kitchenaid mixers' slicing attachment, i had more of a oval shape. ;D
I kind of made my own recipe out of this one so I dont know if i can review it. I followed the first part about peeling the carrots and the olive oil but found myself seeing we had no garlic or onions (today is shopping day and we haven't gone yet). I tossed the carrots with tongs and added some mrs. dash. It was really good until my mom ruined it and asked me where all my calories were so I added some leftover brown rice. (This was a great alternative to spaghetti and gluten free too; I think brown rice pasta is heavy and sticky)
Yumm!! I will definitely make this again the right way it will probably be AMAZING!
Even though I had to slice the carrots with a big knife (because i am low on kitchen utensils) and it took way longer to cook than i thought it would, i have to say that this is the most AMAZING vegetable-based recipe/dinner-ish i have ever used in my life! (the exception is, of course, a vegan chocolate cake recipe i found on this site!).
I'll probably start making this at least once a week.
I made this for my bf. I added mushrooms and some cabbage. He loved it! Next time I will also add zucchini for me. Great idea since too much pasta is heavy for me. :)
this was fantastic! so quick and easy. i already had onions chopped, so the whole process- from pulling out the frying pan to putting the cooked "spaghetti" in a serving dish- took maybe 15 minutes? and sauteing the carrots and onions until lightly brown brought out this incredible deep, roasted flavour that doesn't get masked by the sauce. the overall dish is wonderfully rich without being too filling. thank you so much for the recipe. i'll definitely be making this again.
This is a great idea! I made the carrot spaghetti but instead of serving warm with tomato sauce I chilled the cook carrots and tossed it in green goddess dressing, it was delicious! Thanks for the idea!
these "noodles" were great! (if you like carrots that is, which i do)...with the onions and garlic sauteed and topped with some good marinara with TVP - YUMMY:)
Oh my god! This was so easy and it honestly tastes so much better than pasta, it's even great without the sauce, what a good way to get those vegetables in (definitely add the onion)! I will be making this a lot. VegAnna, you are a vegan goddess, thank you for this recipe.
Zucchini is good as a pasta sub, just scrape with a potato peeler into long strips add a little garlic, salt n pepper and top with sauce, real good
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