Carrot Spaghetti Vegan
Elevate your plant-based pasta game with this vibrant Carrot Spaghetti Vegan recipe, a healthy, gluten-free alternative to traditional noodles! Made with spiralized carrots as the base, this dish is tossed in a rich, garlicky tomato sauce infused with bursts of sweetness from cherry tomatoes and fragrant dried herbs like oregano and basil. Finished with a sprinkle of nutritional yeast for a cheesy, umami kick and a drizzle of fresh lemon juice for a zesty twist, this quick and easy recipe comes together in just 25 minutes. Perfect for a light lunch or dinner, this vegan and gluten-free meal is as nutritious as it is flavorful, and garnished with parsley, it’s as beautiful on the plate as it is delicious to eat.
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Recipe Information
Ingredients
- 4 large Carrots
- 2 tablespoons Olive oil
- 3 cloves Garlic
- 2 cups Cherry tomatoes
- 2 tablespoons Tomato paste
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Nutritional yeast
- 0.25 cup Fresh parsley
- 1 tablespoon Lemon juice
Instructions
Wash and peel the carrots, then use a spiralizer to create long, thin carrot 'noodles.' If you don't have a spiralizer, you can use a vegetable peeler to create wide ribbons.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the carrot noodles and cook for 2-3 minutes, tossing occasionally, until just softened but still slightly crisp. Remove from heat and set aside.
In the same skillet, heat the remaining 1 tablespoon of olive oil. Add minced garlic and sauté for 30 seconds until fragrant.
Add the cherry tomatoes to the skillet and cook for 5 minutes, stirring occasionally, until the tomatoes burst and release their juices.
Stir in the tomato paste, oregano, basil, salt, and black pepper. Simmer for 2 minutes until the sauce thickens slightly.
Toss the carrot noodles gently in the tomato sauce until fully coated. Cook for 1 more minute to warm through.
Remove from heat and sprinkle the dish with nutritional yeast for a cheesy flavor, followed by freshly chopped parsley and a drizzle of lemon juice for brightness.
Serve immediately and enjoy your vegan carrot spaghetti!
Nutrition Facts
Calories |
518 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.8 g | 38% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1438 mg | 63% | |
| Total Carbohydrate | 55.0 g | 20% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 26.1 g | ||
| Protein | 14.0 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 203 mg | 16% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 2359 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
