I used to be obsessed with the music group, The Mamas and the Papas.
I’d play their music endlessly, stare at their album covers, and hopelessly try to style myself after the gorgeous Michelle Phillips. My obsessions tend to be all-encompassing, which brings me to food.
My current fixation is this carrot spaghetti. I made it one night when my fridge was near empty, and I wanted something quick, easy, and full of vegetables. It was so scrumptious, and it has become my new go-to meal.
After posting about it in one of my recent ‘What I Ate Wednesdays‘, a few of you expressed an interest in the recipe, so here it is in all its delicious glory!
Easy Carrot Spaghetti
Ingredients
- 2 t. olive oil
- 2 T. shallot or onion chopped fine
- 1 c. mushrooms chopped
- 1/4 t. sea salt
- 3/4 t. dried basil
- black pepper to taste
- 3 large carrots ribboned with a vegetable peeler
- 3/4 c. marinara sauce see the link below for my favorite
- fresh chopped parsley for garnish
Instructions
- Heat the oil in a pan.
- Add the shallot or onion and saute for 1-2 minutes.
- Add the mushrooms, salt, basil, and pepper, and cook 5-6 minutes until the liquid from the mushrooms has evaporated.
- Add in the carrot ribbons and saute for one minute.
- Stir in the sauce, and let everything cook for 6-8 minutes until 'noodles' are done to your liking.
- Top with parsley and enjoy!
Notes
Nutrition
I like to use my Easy and Healthy Pizza Sauce in this, but you can use whatever sauce is your favorite.
Though I own a vegetable spiralizer, I use this vegetable peeler to make ribbons out of my carrots. I like to cook my carrots closer to five or six minutes so that they retain an ‘al dente’ bite, as opposed to being on the mushy side.
Though the Mamas and the Papas have found their way into my cranial archives, this spaghetti is sure to be around for a long time to come!
What have you ever been obsessed with?
Aside from the popular 60s quartet, I’ve also been crazy for Picasso, empire waist dresses, and crossword puzzles.
Shared with: Healthy Vegan Friday, Real Food Wednesday, Healthy 2day, Slightly Indulgent Tuesday, Fat Tuesday, Full Plate Thursday, Create It Thursday
Mary says
This makes a great meatless, grain-free meal! I’m not a fan of ‘zoodles’ so this is perfect!!
Tea says
Just wanted to say thanks for the recipe, I really enjoyed this. It’s so simple but flavorful. At first, I wasn’t really feeling the mushrooms, felt a bit odd in the combo, but then with each bite they totally grew on me. This was my first carrot noodle meal ever, and I’m pleased to say that it works! Both taste and texture-wise. I only have a julienne peeler so I was sure that my ‘noodles’ were gonna go mushy as soon as they see some heat, but I guess that just goes for zucchini, even after 7-8 mins these still held great and were totally ‘al dente’, and the slight crunch was irresistible, and I really didn’t feel like I was eating a meal that consisted only of vegetables. I wondered what to serve this with, but it really is satisfying enough all on its own. (and I found that some canned sardines as a side didn’t work all that well with this).
Thanks again, will be making this again!
Lauren says
Thanks so much for your comment Tea, I’m happy you enjoyed it!
Padma says
Hi Lauren, A friend forwarded a recipe from your site and ever since, I have been hooked on to your site. You have some amazing recipes and I can’t wait to try them. I am GF, so finding things that I can make quickly is a treat.
I had a question about your pizza sauce, when you say pureed tomatoes, do you use fresh tomatoes, blanch them and puree them? We live in the East coast where finding fresh tomatoes during the winter months can be hard at time. Even though, I am not a fan of canned tomatoes, can you use canned tomato purees for this recipe.
Thanks again for your amazing recipes
Lauren says
Hi Padma,
Sorry for the delay in getting back to you…I just use this brand of tomato puree for the sauce: http://www.amazon.com/gp/product/B004AHCGI8?ie=UTF8&camp=1789&creativeASIN=B004AHCGI8&linkCode=xm2&tag=oatwitafor-20
Just be sure to use a puree as opposed to a sauce, which will be too watery. 🙂
CJ says
Yum! This was so good! I’ve been looking for more ways to eat veggies and this is definitely a keeper 🙂
Lauren says
Thanks CJ! 🙂
Erin says
Thanks so much for sharing this! I love this recipe-I am not a big cook but was amazed at how simple and delicious this was, thanks again! 🙂
Lauren says
That’s great, Erin, thanks for your comment! 🙂
Suzanne @ hello, veggy! says
Carrots are my favourite veg hands down; this dish looks so satisfying!
Flocy Vidot says
Love the recipes
Rena says
The other day I did the same but with sweet potato and zucchini and poured a creamy pesto sauce over it. My husband preferred it to regular whole wheat pasta!!! I need to try this version asap/
Jesse says
Awesome idea. Brilliant.
Gabby @ the veggie nook says
Not only do I have all the ingredients, but I was looking for a way to make my carrots more interesting! So excited to try this 🙂 Thank you dear!
Peggy says
Interesting concept. Although I highly doubt I could get the family on board.
Kelly Caffery says
Just commenting to say that this was awesome and we LOVED it! It is the best spaghetti replacer since some in our family do not like spaghetti squash.
Next time, i will be trying a cream based sauce like a fettuccine. Thanks for such a nice idea! 😉
Lauren says
Yay! I’m so happy you enjoyed it! 😀
Matt @ The Athlete's Plate says
Love this idea!
Lauren says
Thanks buddy!
Eileen Anglin says
I love the idea of this!My husband and I have been on a carrot kick lately. I printed it out and will make it this weekend. Thank you for posting it.
Lauren says
Thank you Eileen, I hope you enjoy it as much as I do! 🙂
narf7 says
Awesome recipe and one that is going to get tested out tonight. A great way to stay away from the deliciousness that is “pasta” and think of all of the gorgeous sauces you could load these babies with…not only that…what about testing this with yellow, purple and orange carrots? How about throwing in some daikon and parsnip for a change? YUMMERS! Cheers for the great idea. I will be experimenting in the near future 🙂
Lauren says
Thank you so much, I hope you enjoy it! 😀
Amber says
Yum yum, Lauren. Looks great! I make a raw dish with carrot “noodles” but I love the look of the ribbons here in a savory presentation. So pretty too.
And obsessed? Yes. Always. Let’s see entertainment wise…my latest obsession is Orange is the New Black. I watched the Netflix series and just read her memoir. Then went back and watched the show again. Ha ha. Also I’ve also been obsessed with making my own soap and lip balm. And landscaping my yard, learning a new song on the guitar….
Who am I kidding…I have a ton of stuff going on, as always…the list is endless. What up type A! 🙂
Have a great weekend.
–Am
Jeremy says
How do you get the carrot “noodles” to look so uniform using a peeler? Are you peeling the carrot lengthwise? I’d love a how-to on this!
Lauren says
Hi Jeremy,
Yes, I just peel them lengthwise, until I reach the core. It’s pretty easy actually!
Joan says
A spiralizer or spirooli will do this with carrots, zucchini, butternut squash and more.
LOVE new ways to make pasta with veggies!!
See the many meals in Pinterest for this tool.
Easy to use and clean.
so much Fun and very healthy meals.