I am big on using vegetables in place of traditional pasta in dishes. The usual staple when it comes to vegetable pasta or noodles is zucchini, which can sliced or peeled in to fine ribbons and topped with pasta sauce. Another favourite is spaghetti squash, which is super easy to roast and can be turned into noodles just by scraping the delicate flesh with a fork when cooked.
Today’s recipe uses carrots as the ‘pasta’ base. To make this recipe, you will need a spiral slicer. They can be found in most home wares stores, or else bought from Amazon quite cheaply.
The tahini gives this dish a rich, creamy and indulgent flavour, while the garlic and fresh ginger gives it the zest it needs to balance the nuttiness and sweetness of the carrots.
For the carrot pasta
1 large carrot (use a spiral slicer or a julienne peeler to make the noodles)
For the sauce
- 1 tablespoon of unhulled tahini
- 1 tablespoon of olive oil
- 3 tablespoons of fresh lemon juice
- 1 teaspoon of tarmari (gluten-free soy sauce) You can use coconut aminos if you don’t eat soy
- 1 teaspoon of grated ginger
- 1 clove of garlic, minced
- Pepitas and sunflower seeds to top (optional)
Mix all sauce ingredients in a small bowl until combined.
Prepare carrot the pour sauce on top of the carrot noodles. Top with whatever toppings take your fancy.
Note – this dish is raw, so it is served cold. If you would like to eat it warm, sauté the carrots lightly in some olive oil over medium heat in a saucepan. You can also warm the sauce, either over the stove in a small pot, or quickly in the microwave.
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