Noodles made from scratch that only take 10 minutes to make from start to serve? That’s my kind of meal! And with such beautiful, vibrant colors, you won’t ever use regular flour fettuccine again.
Okay, so maybe that’s a stretch. Any normal person might look at you funny if you served them fettuccine alfredo with bright orange noodles. I know I would. But these carrot noodles have the exact same texture as regular pasta, and it’s definitely a fun way to get more veggies in your diet!
Ever since I saw Jules of stonesoup peel her carrots into thin ribbons for a salad, I wanted to try my hand at it. The only problem? I didn’t own a vegetable peeler. And since I’m certain that I’d chop off a finger before slicing a carrot paper-thin with a knife, I finally broke down and bought myself one.
But instead of making a salad, I tossed my carrot strips into a pot of boiling water. And voilá—2 minutes later, I had the most colorful pasta you’ll ever see—or taste!
Top with grilled tofu, chicken, or meatballs. This recipe is easily doubled, tripled, quadrupled… Just peel more carrots!
1 large carrot
salt & pepper
- Bring a pot of salted water to boil. While water heats, use a vegetable peeler to peel the carrot into long, thin ribbons about the size and length of fettuccine noodles.
- Once the water boils, add the carrots. Let them cook until the water begins to boil again, about 2 minutes. (They already have so much moisture that they won’t take nearly as long as regular pasta to cook!) Drain, sprinkle with pepper to season, and serve immediately.