Carrot pasta!

In a continuing goal to eat more vegetables, I decided to try carrot pasta, which popped up on one of the cooking blogs I follow. It showed up on StoneSoup, a blog by an Australian who focuses on five-ingredient recipes. (Note: She has a lot of good posts, both recipes and general cooking thoughts. A few ingredients have to be adapted for the States, but she usually includes standard measurements in addition to the metric ones, which is really helpful.)

When she posted this, she was trying a month of NOT eating grains, legumes and most dairy. Thus, it was called carotti tofunaise and was made with tofu. I adapted it by using ground beef instead. I'm sure that made it significantly less healthy, but, hey, I like meat. And, frankly, I'm scared of trying to cook with tofu and unsure how much I like it.

So what is carrot pasta? Basically, you just take a carrot and make "noodle" strips with a vegetable peeler, then boil them like pasta. Pretty simple. One downside is it took quite a few carrots to make a decent number of "noodles." So in the end, I ate a pretty big sauce-to-noodle ratio. Also, if I make this again I would add garlic. It should have occurred to me sooner, but pasta without garlic? No way! I'm Italian!

The carrot pasta is hard to describe, but it actually is surprisingly pasta-like. And it can't hurt as a trick to eat some extra veggies. So, yea, I'd make this again.