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 health coach, writer, teacher, yogi, mother of 4 (+3 bonus stepkids), and personal chef. She has a B.S. in education from Indiana University, and a master of science in health coaching from International Health Coach University. She also successfully completed the Women’s Functional & Integrative Medicine Professional Training Program through the Women’s Integrative Medicine Institute. Buy her book on Amazon. Find her on Twitter Pinterest Instagram YouTube Facebook