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Low-Carb Carrot Spaghetti

October 11, 2017

 

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.

 

 

 

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