Thought my veggie noodles days were over? I have already done a Zucchini Noodles recipe and a Sweet potato noodle recipe, surely we need to have a crack at carrot noodles! Here we have an awesome combination of flavours in this veggie packed main dinner meal. This is a self-saucing dish which makes it both simple and yummy. Plus this is a lower carb version of normal pasta so do dig in without too much guilt.
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2 medium carrots, peeled
- 1 tbsp extra virgin olive oil
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1 garlic clove, minced
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1 onion, diced
- 100g sliced mushrooms
- 1/2 C chickpeas
- 1/2 C nutritional yeast
- 1 tsp ground cumin
- 1 tsp ground sage
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Pepper, to taste
- Using a spiralizer make carrot noodles.
- Heat oil with garlic in a medium frying pan. Sautee the onions until slightly browned. Add in the mushrooms and cook for an additional 5-7 minutes, stirring occasionally. Add in the chickpeas and cook for 1-2 minutes.
- Add in the nutritional yeast, cumin and sage. You should have a sauce like consistency after mixing in. Toss in the spiralised carrot and cook for 5 minutes until soft with a slight crunch. Season with pepper. Enjoy!
Of course there are alternative ways to get the carrot like ribbons instead of using a spiraliser. You can use a mandoline or also a standard vegetable peeler to make wide noodles or ribbons.
If you made this recipe, leave a comment to let us know how you went! Add a picture of your final result or post a picture on instagram and tag me@danibianchi_.