Carrot fettuccine with mushroom marinara

Shorebird and I love pasta, but you can’t eat pasta every day and not suffer the consequences. But we also love carrots, and you can eat carrots every day, consequence-free. What if… 

 Turns out, you can peel carrot strips and it makes an excellent substitute for pasta. We had to try it. First we peeled 6 carrots.

Mushrooms, green peppers, roma tomatoes and basil paste

We modified our recipe for the sauce from this one at FitSugar. We used an 8-oz package of sliced mushrooms (next time we’re going to double it), two green peppers, three garlic cloves, a handful of chopped cherry tomatoes, and one tablespoon of basel paste. We sauteed all this up and then added the secret ingredient.

This is the good stuff. Fresh tomato sauce from The Original Arthur Avenue Italian Deli. Shorebird and I like to forage for the special ingredients that can transform a good meal into a great one. A marinara sauce that you really love will transform every Italian recipe you do.

The carrots and marinara go in the pan for about 10 minutes. Then it’s ready to serve.

Again, I modified this recipe from this one at FitSugar.

Ingredients

• 6 carrots, peeled into strips
• 2 cups of sliced mushrooms
• 2 medium green peppers, chopped into little squares
• handful of cherry tomatoes, quartered
• 3 garlic cloves, sliced
• 1 tablespoon of basel paste

   (fresh basel would work, I’m sure)

• 1.5 cups of your favorite tomato/marinara sauce
• Some olive oil or cooking spray or whatever

Steps

1. Take your carrot peeler, and strip the carrots into little threads, set aside.  Chop the veggies.
2. Heat the skillet at  about a 4 out of 10. Add the mushrooms, peppers, tomatoes, garlic cloves, and basel paste. Saute for 10 minutes. Stir regularly.
3. Add the carrots and the marinara sauce. Saute for another 10 minutes and you’re done.

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