Low-Carb Carrot Spaghetti


Printed in Sweat Equity Magazine

Serves: 1 Total time: 15 mins

Ingredients

1-2 large carrots

1.5 tablespoons extra virgin olive oil

2 cloves of garlic

1/2 cup mushrooms

1/2 cup red bell pepper

2 tablespoons fresh basil

1/2 cup cherry tomatoes, quartered

3/4 cup marinara sauce

Noodles

1-2 large carrots

  • 1-2 large carrots, made into noodles

Sauce

  • 1.5 tablespoons extra virgin olive oil

  • 2 cloves of garlic, minced

  • 1/2 cup mushrooms, sliced

  • 1/2 cup red bell pepper, diced

  • 2 tablespoons fresh basil, chopped (plus ½ tablespoon for garnish)

  • 1/2 cup cherry tomatoes, quartered

  • 3/4 cup marinara sauce

Instructions

  1. Slice your carrots using a julienne peeler or spiralizer. Set in a bowl to the side.

  2. Warm the oil in a pan on medium low heat.

  3. Add the garlic, mushrooms, red pepper, and basil and sauté for 5 minutes.

  4. Add the tomatoes, and cook for another 5-8 minutes.

  5. Add your marinara and carrots to the pan. Cook for another 8-10 minutes.

  6. Toss your noodles in the marina and garnish with basil.

Serve and enjoy!

ADD-ON: What would spaghetti without meatballs? Add your favourite homemade vegan recipe or purchase frozen ones at your grocery store. St. Ives and President’s Choice offer the most delicious meat-free versions!

Sweet potato can easily be substituted for carrots in this recipe. Try them both and see what tickles your taste buds!

To Top it All Off . . .

1. Add lightly steamed (still crunchy) vibrant veggies to your marinara sauce. Chopped broccoli florettes are a good choice: they’re rich in nutrients, high in soluble fibre, and they boast huge immune-boosting properties.

2. Cashews (and all nuts) get a bad rap for their fat content, but they’re high in heart-healthy fats that actually reduce cholesterol. Cashews are actually higher in fat than most other nuts.

#recipes #GoRaw #raw #health #vegan

 

 

 

 

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