Eat Clean With This Carrot Fettuccine
After a decade of chronic illness, I've realized that sometimes our bodies get out of balance with our own well-being.
Over the last decade, I've gathered such an incredible amount of knowledge about wellness and detoxing that I can often see a clear path for others who are dealing with unwanted symptoms. In my new cookbook, Eating Clean: The 21-Day Plan to Detox, Fight Inflammation, and Reset Your Body, I share the recipes that helped me get back on track.
Once I discovered how to detox my body and environment, my symptoms vanished, and I’ve now learned how to guide others who are suffering back to the balance they are looking for.
This recipe from my book will excite your taste buds and, like all my other recipes, it's free of gluten, dairy, soy, sugar, corn, and processed ingredients.
In this dish, the “fettuccine” is actually made from carrots shredded into ribbons with a vegetable peeler. I think you’ll be surprised at how much it tastes like the real thing. The sauce clings to the ribbons, giving each bite a delectable, earthy flavor.
Coastal Carrot “Fettuccine” With Sun-Dried Tomatoes and Pumpkin Seeds
- 2 tablespoons extra-virgin olive oil
- 1 garlic clove, minced
- ½ cup grape tomatoes, quartered
- 2½ tablespoons finely chopped fresh basil, divided
- 3 large rainbow or orange carrots, peeled
- 1 cup jarred organic tomato sauce, or Sun-Dried Tomato Pesto
- ¼ teaspoon sweet paprika
- ¼ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons pumpkin seeds, toasted, for garnish
1. In a large skillet, heat the oil over medium-low heat. Add the garlic and sauté until soft and fragrant, about 30 seconds.
2. Add the tomatoes and 2 tablespoons of the basil and sauté until the tomatoes burst and release their juices, about 5 minutes.
3. Meanwhile, slice the carrots into ribbons, using either a spiral slicer (aka spiralizer) or a vegetable peeler (this is easiest when you hold the carrot down on a flat surface).
4. Add the carrots, Sun-Dried Tomato Sauce, paprika, salt, and pepper to the pan, and cook until the carrots are tender, about 10 minutes. Sprinkle with the remaining ½ tablespoon basil and the pumpkin seeds before serving.
Text excerpted from Eating Clean, © 2016 by Amie Valpone. Reproduced by permission of HoughtonMifflin Harcourt. All rights reserved.
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