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?
OMG this was so tasty. I kept seeing the recipe and it didn't really look all that great. However, I made it tonight, added mushrooms and artichoke hearts wiht a dash of cayenne to add a little spice. I used an organic low sodium tomato sauce. I was highly impressed and will definitely make it again. THIS WAS SO GOOD! Even my non vegan husband and brother in law loved it.
I am in love with this recipe and will definitely make it again! I followed the recipe pretty much exactly except I added mushrooms, red onion, and red peppers. It was absolutely beautiful to look at and it tasted delicious. My non-vegan husband ( having a steak himself at the time ) tried some and even liked it. He said he would eat it as a side dish so next time I make it I will have to make more.
Great dish, thank you!
I was skeptical about this, but once i took my first bite i was hooked! its sooo sooo good!!
If you have difficuly getting your vetables even or have problems using a peeler with some of the harder ones (I have hand stgrength issues), try using a vegetable spiralizer. There and many models on the market. I got mine for about $15 and it will do either angel hair or fetucccine type noodles. Iv'e used mine for two years now and it still works fine, and it reduces the risk that I'll slice parts of me into the food.
Don't forget about turnips, beets and parsnips as pasta! You serve them alone or can mix and match them with other veggie pastas for a tasty and beautiful dishes!
Oh man this was amazing when i added some cut up Tofurkey sausages!!! This was exactly what I was looking for to make this more of a meal :)
ZOMG... so delicious! I made this with dcveggie's cashew alfredo sauce (http://vegweb.com/index.php?topic=17310.0) and added some seitan "chicken" i had in my fridge and it. was. awesome. i used about half a head of garlic between the two recipes and still needed more, so i reccomend upping the garlic by about a million.
that sounds like a really tasty combination! I'm gunna have to try some vegan alfredo on this for sure! great suggestion
ZOMG... so delicious! I made this with dcveggie's cashew alfredo sauce (http://vegweb.com/index.php?topic=17310.0) and added some seitan "chicken" i had in my fridge and it. was. awesome. i used about half a head of garlic between the two recipes and still needed more, so i reccomend upping the garlic by about a million.
this was alright... would be a good side dish maybe... i added a bit of zucchini and mushrooms to the mix
I used the general idea; sauteed the carrots with some beet greens and tossed them in pesto. They were a big hit! Thanks for the inspiration.
WOWZA!
this was GREAT! my mom didn't believe it was just carrots-she thought it was pasta with carrots, pasta made from carrots, etc. it was UNBELIEVEABLEY good and easy. THANKS for posting this!
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