Carrot Pasta with spicy Tomato Sauce

reading time: ca. 2 min



Still in the Easter spirit, i'd like to present to you a truly awesome recipe for carrot noodles! Yes, noodles (ribbon noodles to be exact) made of carrots. And it tastes great! Not like grain pasta of course, but as long as it tastes great, i'm happy :)

This recipe is a variation of Attila Hildman's recipe in his book Vegan For Youth that i got for Christmas this year. I don't really like him to be honest (he seems so self-promoting), but  he does have some pretty cool recipes in there. My favourites are probably the sweet potato fries, buckwheat wrap with bean cream, funky monkey banana muffins, kidney bean burger and the eggplant lasagna. Pretty cool, right?


making carrot "ribbon noodles"
CARROT PASTA with tomato sauce

Preparation time: 20 mins
Main ingredients: carrot, beetroot, tomato
difficulty level: easy
serves: 1
suitable for: vegan, lactose-free, gluten-free, nut-free, paleo, low-sodium, low-fat, and delicious "even so"

Ingredients

Pasta
6 medium carrots
1 tbsp vegetable oil - i'm using olive oil

Tomato Sauce
1/2 raw beetroot (around 130g)
100g zucchini
1-2 tbsp vegetable oil
1 onion or a 4-inch (10cm) piece of leek - i'm using leek
1 clove garlic
1 tsp honey (or agave syrup or rice syrup)
1 tsp dried oregano
1-2 tbsp tomato paste
1/4 cup sunflower seeds (or almonds or other nuts)
pepper & salt

also
- a food processor or blending machine
- spiral slicer or julienne peeler



Instructions

First, peel and chop the onion/leek. Wash and cube the zucchini. Heat both in a frying pan with a tablespoon or two of (olive) oil and sizzle for about 3-5 minutes at medium heat. Peel and finely chop the garlic clove and add to the pan. Braise lightly, then switch off the heat.

For the sauce, place the zucchini garlic leek mix along with all listed sauce ingredients in your food processor or blending machine, and process. If you don't like it to be as thick and chunky, add a bit of citrus juice or soy milk or oil to make it smoother.

For the "pasta", spiralize your carrots into ribbon noodles using either a fancy Spirooli (it has different blades, such as the one for ribbon noodles!), a julienne cutter or just a regular peeler and spiralize/slice/peel the carrots. Now you can steam, cook or bake the carrot ribbons for a few minutes. I simply tossed them in my frying pan for a couple of minutes along with 1 tbsp olive oil until they were slightly soft.

Note* You can of course keep this completely raw by not heating the carrots! And you could even use raw zucchini when making the sauce.

Top your ribbon noodles with a big batch of tomato beetroot sauce, a sprinkle of herbs and a handful of nuts, and enjoy!

 

Tips
- Add sundried tomatoes to the sauce.
- Replace zucchini with eggplant.
- Skip the beetroot (and use tomatoes instead).
- Add fresh basil.
- Make a guacamole dip instead of the tomato sauce.
- Make a peanut butter sauce instead of the tomato sauce.


Here's a green variation of the recipe: Carrot Ribbon Noodles with sautéd zucchini, onion and homemade Aioli. Yum!




Maisy



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