Carrot noodles are a great substitute for pasta. If you are looking to cut back or eliminate refined carbs from your diet vegetable noodles are a must. Trust Betsy! You won’t miss pasta if you can still enjoy savory Asian or Italian dishes over faux noodles.

Here’s how to make carrot noodles:

Step 1: Wash and peel 5 large carrots

Step 2: Use a spiral slicer and slice all of the carrots into long strands with thickness similar to linguini.

Step 3: Place the carrot noodles in a saute’ pan with 1 tsp of virgin olive oil.  Cook at medium heat until the carrots are tender,

Note: You can season the carrot noodles with garlic, salt and pepper, or other spices.

Skip the pasta and carbs and enjoy this bright and colorful dish!  Full of flavor and and fiber carrot noodles go great as a side dish or a meal!  Toss with a super tasty sunflower seed butter sauce and some shrimp,tofu or add beans for a dinner to remember!

Betsy’s Recipe: Spiraled Carrot Noodles with Sunflower Seed Butter Ginger Sauce

FOR THE CARROT PASTA:

  • 5 large carrots peeled and spiraled into noodles
  • 1/3 C roasted cashews
  • 2 T fresh cilantro finely chopped

FOR THE Sunflower Seed Butter Ginger SAUCE:

  • 2 T Betsy’s Best Gourmet Sunflower Seed Butter
  • 4 T coconut milk
  • 2 T soy sauce
  • 2 cloves large garlic finely chopped’
  • 1 T fresh ginger peeled and grated
  • 1 T lime juice
  • sea salt to taste

TO PREPARE THE GINGER-LIME PEANUT BUTTER SAUCE:

Combine all ingredients in a small bowl and mix together until smooth and creamy or place in a blender and blend.

Wash and peel carrots. Using your spiral slicer, make noodles out of all of the carrots. Place carrot noodles into a large serving bowl. Pour the Ginger Sauce over the noodles and gently toss together.  Garnish with roasted cashews and freshly

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