Source: Paleo "Pasta" That's Good Enough to Be Comfort Food

If you have 10 minutes, pasta is a quick and filling go-to meal, especially in the colder months. But if you're watching your carb intake or are following a gluten-free or Paleo diet, then even though it's healthy, whole wheat pasta is off-limits. Here's an equally satisfying, soft, and tender alternative that's as easy to whip up as that bowl of spaghetti. It's made with carrot ribbons using a simple vegetable peeler, then sautéed with mushrooms, red peppers, cherry tomatoes, and fresh basil for a bowl that's sure to satisfy your pasta cravings. The carrots add a sweet twist to this traditional dish, but the marinara and cooked veggies make it taste like you always remember - and your tastebuds won't miss a thing.



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Adapted from Oatmeal With a Fork

Carrot Fettucine With Mushrooms and Red Pepper



Ingredients

1 1/2 tablespoons olive oil

1 garlic clove, minced

1/2 cup baby bella mushrooms, sliced

1/2 cup diced red bell pepper

2 tablespoons fresh basil, chopped

1/2 cup cherry tomatoes, quartered

3/4 cup marinara sauce

3 large carrots, peeled

Salt and pepper to taste

1/2 tablespoon fresh basil, chopped, for garnish





Directions

Pour oil in a large pan, and heat on medium low. Add the garlic, mushrooms, red pepper, and two tablespoons of the fresh basil. Sauté for five minutes. Add the tomatoes, and cook for another eight minutes. While that's cooking, use a vegetable peeler to cut the carrots into ribbons. Add the marinara and carrots to the pan. Cook for another eight to ten minutes or until the carrots are cooked to the firmness you prefer. Pour into a bowl, sprinkle with the last half-tablespoon of fresh basil, and enjoy!





Information

Category : Main Dishes, Pasta Cuisine : Italian Yield : 1 serving Cook Time : 30 minutes

Nutrition

Calories per serving : 478

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