spiralizing recipes - paleo, sides - carrot pasta with mushroom sauce

carrot pasta with mushroom sauce

This dish is both colourful and hearty, and can do double-duty as a vegetarian entrée for one or as a show-stopping starter for two.



2 servings

Prep time

15-20 minutes




155 mg

Dietary fiber

3.0 g

Total fat

7.1 g

Total carbs

14.2 g


2.2 g


  • 3 large carrots

  • ¾ cup chopped mushrooms, any kind

  • 2 Tbsp. shallot, chopped (may substitute ¼ yellow onion, chopped)

  • 3 tsp. olive oil

  • 3/4 tsp. dried basil

  • 2 large garlic cloves, minced

  • Pinch black pepper

  • Pinch salt


  • Make “pasta” strands out of the carrots with your Veggetti. Set aside.
  • Add onion (or shallots) and garlic to heated oil in medium-size skillet and sauté for 2-3 minutes.
  • Add the mushrooms to the pan and heat for 6-7 minutes or until the mushroom “liquid” has evaporated. Season with salt and pepper.
  • Add the carrot “pasta” and mix well. Cook for another 5-10 minutes until the pasta is the texture you prefer.

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