I stumbled upon this idea to use a vegetable peeler to create fettuccini noodles from carrots on Pinterest. My kids love carrots, so we gave it a try. The result exceeded our expectations. The texture was similar to pasta and the flavor was mild and neutral. We all loved it, teenagers included.
Shave 4-5 large carrots into a stock pot. Use a knife to slice the core into thin pieces. Cover with a bit of water. Steam and stir for about 5 minutes, until desired tenderness is reached.
Chop some tomatoes and add a can of cannellini (or prefered) beans.
Meanwhile, make the vegan pesto and Parmesan topping. Pour the pesto over the carrot noodles and sprinkle with the Parmesan.
You’ll (probably) have leftover Parmesan. Store in the refrigerator and try with other dishes. It is a favorite condiment in our house!
Colleen Kachmann is a Master health coach and certified recovery professional. She is the founder of Recovery University, an online sobriety program to help professional women reverse alcohol use disorder. She offers a 12-week masterclass, on-going group support and private coaching to women navigating post acute withdrawal syndrome.. Buy her book on Amazon. Find her on YouTube.