Carrot Pasta with Mushroom Sauce
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Cook time: 
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Serves: 2
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.
  • 3 large carrots
  • ¾ cup chopped mushrooms, any kind
  • 2 Tbsp. shallot, chopped (may substitute ¼ yellow onion, chopped)
  • 3 tsp. olive oil
  • ¾ tsp. dried basil
  • 2 large garlic cloves, minced
  • Pinch black pepper
  • Pinch salt
  1. Make “pasta” strands out of the carrots with your Spiralizer or Veggetti. Set aside.
  2. Add onion (or shallots) and garlic to heated oil in medium-size skillet and sauté for 2-3 minutes.
  3. Add the mushrooms to the pan and heat for 6-7 minutes or until the mushroom “liquid” has evaporated. Season with salt and pepper.
  4. Add the carrot “pasta” and mix well. Cook for another 5-10 minutes until the pasta is the texture you prefer.
Recipe by Jackie Ourman at