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Carrot Spaghetti

What you need: 

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

What you do: 

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.

Preparation Time: 
30 minutes
Cooking Time: 
Servings: 
1

SO HOW'D IT GO?

tasty, very simple and great for me since i cant eat wheat pasta. wheat free pasta is too expensive!!! this works with mushroom and tomato sauces. warm salsa could be okay.

good for any type of carrot, even those strange ones that smell very sour.

Easy to eat, prbably interesting for new vegies and kids. 

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Haven't tried this recipe yet but I think I'm going to sub the pasta sauce out for salsa... any ideas on how that would taste?

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:)>>> I loved this recipe! I added tons of garlic, nutritional yeast, mushrooms onions, fresh basil, parsley and oregano...delicious! Thanks!

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Anonymous

Very tasty!  Though next time I'll clear a bigger work area to exercise my lack of peeling skills--  I flung carrot bits everywhere!  I really do like the clean flavor of this recipe. 

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I tried this recipe last night for some non-vegan friends and they really loved it. The texture was terrific, they actually turned out a bit like noodles. We just served it with some sauce and portobello mushrooms that the hubby grilled up. I think next time I might add a nutritional yeast/cheesy sauce to it for the kiddo.  ;)b

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Delicious!
I didnt make them too soft so I had a little crisp crunch to it. I LOVE IT! Will DEFINITELY be making this again. I just used a normal vegetable peeler I got at the Dollar Tree. Carrots are cheap. This dish is great.
Sides it with a couple of slices of whole wheat toast and its the perfect lunch.
:)>>>

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I found it just a little bit annoying to do, but easier when I used bigger carrots. I think it was also easier doing it while holding the carrot down on a cutting board (flat on the board),  holding the carrot at the top, and peeling from top to bottom. When it got too difficult to peel it, I just sliced it as thin as possible. How were the breaking? Were you pushing down to peel? Try to press down as you go all the way to the bottom.  ???

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I was trying to make this recipe, but it was very difficult to peel the carrots into long thin strips - mine kept breaking halfway and were way too thin. I finally gave up - I can't spend an hour just peeling the carrots! I would love to try again another time, though, so I was hoping someone would have some advice??? Thanks!

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Delish!  I'l be making a 2nd batch to take to work tomorrow.  I have a feeling this will become a standard quick-fix dinner.  And after peeling the carrots down to thin sticks, they are the perfect size treats for my bunny and rats.  Yum for everyone!  ;)b

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Wow! This is very good. I think it would be harder to make for a lot of people due to the carrot peeling, but it's a great alternative to pasta! (My husband said it would be better with some pasta in it ; ))  I used 4 or 5 carrots for two small portions, about 1/8 of an onion, and two large cloves of garlic. I added a little bit of red pepper flakes with the s and p. I usually make my own sauce..but for this fast version I used some jarred sweet basil sauce. Thanks! : )

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