This carrot fettuccine is made from carrots shredded into ribbons with a vegetable peeler. You’ll be surprised at how much it tastes like the real thing.
Get the recipe for Coastal Carrot Fettucine from Eating Clean. If you want to read about how I recovered from 10 years of chronic illness by changing my diet, you can read my story here or get my book, Eating Clean.
More Eating Clean goodness: Golden Bell Pepper Soup
In this dish, the “fettuccine” is actually made from carrots shredded into ribbons with a vegetable peeler. I think you’ll be surprised at how much it tastes like the real thing. The sauce clings to the ribbons, giving each bite a delectable, earthy flavor.
Coastal Carrot Fettuccine with Sun-Dried Tomatoes and Pumpkin Seeds
- 2 tablespoons extra-virgin olive oil
- 1 garlic clove, minced
- 1/2 cup grape tomatoes, quartered
- 2 1/2 tablespoons finely chopped fresh basil, divided
- 3 large rainbow or orange carrots, peeled
- 1 cup Sun-Dried Tomato Sauce
- 1/4 teaspoon sweet paprika
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons pumpkin seeds, toasted, for garnish
- In a large skillet, heat the oil over medium-low heat. Add the garlic and saute until soft and fragrant, about 30 seconds. Add the tomatoes and 2 tablespoons of the basil and saute until the tomatoes burst and release their juices, about 5 minutes. Meanwhile, slice the carrots into ribbons, using either a spiral slicer (aka spiralizer) or a vegetable peeler (this is easiest when you hold the carrot down on a flat surface).
- Add the carrots, Sun-Dried Tomato Sauce, paprika, salt, and pepper to the pan, and cook until the carrots are tender, about 10 minutes. Sprinkle with the remaining ½ tablespoon basil and the pumpkin seeds before serving.
Text and images excerpted from EATING CLEAN, © 2016 by AMIE VALPONE. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. Image ©Lauren Volo.