In this dish, the “fettuccine” is actually made from carrots shredded into ribbons with a vegetable peeler. I think you’ll be surprised at how much it tastes like the real thing. The sauce clings to the ribbons, giving each bite a delectable, earthy flavor. Be sure to check out Amie Valpone’s newest book, Eating Clean: The 21-Day Plan to Detox, Fight Inflammation and Reset Your Body, filled with 200+ recipes free of dairy, soy, gluten and corn!
Coastal Carrot “Fettuccine” with Sun-Dried Tomatoes and Pumpkin Seeds from Amie Valpone
Servings 4
Ingredients
- 2 Tbsp Extra virgin olive oil
- 1 Garlic clove Minced
- 1/2 Cup Grape tomatoes Quartered
- 2.5 Tbsp Basil Finely chopped
- 3 Large Rainbow or orange carrots Peeled
- 1 Cup Sun-dried tomato sauce Can use regular!
- 1/4 Tsp Sweet paprika
- 1/4 Tsp Sea salt
- 1/4 Tsp Freshly ground black pepper
- 2 Tbsp Pumpkin seeds Toasted for garnish
Instructions
- In a large skillet, heat the oil over medium-low heat.
- Add the garlic and saute until soft and fragrant, about 30 seconds. Add the tomatoes and 2 tablespoons of the basil and saute until the tomatoes burst and release their juices, about 5 minutes.
- Meanwhile, slice the carrots into ribbons, using either a spiral slicer (aka spiralizer) or a vegetable peeler (this is easiest when you hold the carrot down on a flat surface).
- Add the carrots, Sun-Dried Tomato Sauce, paprika, salt, and pepper to the pan, and cook until the carrots are tender, about 10 minutes.
- Sprinkle with the remaining ½ tablespoon basil and the pumpkin seeds before serving.