carrot pasta with mushroom sauce

CSC_0409-adjusted-carrot pasta with mushroom sauce

This dish is both colourful and hearty, and can do double-duty as a vegetarian entrée for one or as a show-stopping starter for two.

  • Prep time:  15-20 minutes
  • Serves: 2
  • Calories: 122. Sodium: 155 mg. Dietary fiber: 3.0 g. Total fat: 7.1 g. Total carbs: 14.2 g. Protein: 2.2 g.

Ingredients:

……………………………………………
“PASTA”
3 large carrots
¾ cup chopped mushrooms, any kind
2 Tbsp. shallot, chopped (may substitute ¼ yellow onion, chopped)
3 tsp. olive oil
3/4 tsp. dried basil
2 large garlic cloves, minced
Pinch black pepper
Pinch salt
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Instructions:

  1. Make “pasta” strands out of the carrots with your Veggetti. Set aside.
  2. Add onion (or shallots) and garlic to heated oil in medium-size skillet and sauté for 2-3 minutes.
  3. Add the mushrooms to the pan and heat for 6-7 minutes or until the mushroom “liquid” has evaporated. Season with salt and pepper.
  4. Add the carrot “pasta” and mix well. Cook for another 5-10 minutes until the pasta is the texture you prefer.

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