Serves: 1 Total time: 15 mins
Ingredients
1-2 large carrots
1.5 tablespoons extra virgin olive oil
2 cloves of garlic
1/2 cup mushrooms
1/2 cup red bell pepper
2 tablespoons fresh basil
1/2 cup cherry tomatoes, quartered
3/4 cup marinara sauce
Noodles
1-2 large carrots
1-2 large carrots, made into noodles
Sauce
1.5 tablespoons extra virgin olive oil
2 cloves of garlic, minced
1/2 cup mushrooms, sliced
1/2 cup red bell pepper, diced
2 tablespoons fresh basil, chopped (plus ½ tablespoon for garnish)
1/2 cup cherry tomatoes, quartered
3/4 cup marinara sauce
Instructions
Slice your carrots using a julienne peeler or spiralizer. Set in a bowl to the side.
Warm the oil in a pan on medium low heat.
Add the garlic, mushrooms, red pepper, and basil and sauté for 5 minutes.
Add the tomatoes, and cook for another 5-8 minutes.
Add your marinara and carrots to the pan. Cook for another 8-10 minutes.
Toss your noodles in the marina and garnish with basil.
Serve and enjoy!
ADD-ON: What would spaghetti without meatballs? Add your favourite homemade vegan recipe or purchase frozen ones at your grocery store. St. Ives and President’s Choice offer the most delicious meat-free versions!
Sweet potato can easily be substituted for carrots in this recipe. Try them both and see what tickles your taste buds!
To Top it All Off . . .
1. Add lightly steamed (still crunchy) vibrant veggies to your marinara sauce. Chopped broccoli florettes are a good choice: they’re rich in nutrients, high in soluble fibre, and they boast huge immune-boosting properties.
2. Cashews (and all nuts) get a bad rap for their fat content, but they’re high in heart-healthy fats that actually reduce cholesterol. Cashews are actually higher in fat than most other nuts.