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Carrot Fettuccine with Mushrooms

  •  April 10, 2020

Carrot Fettuccine with Mushrooms

Pasta with sauce and cheese is out of the question. Not much is needed as long as you know the alternatives. This is the idea of ​​the following recipe, which converts simple carrots into a rich fettuccine.

Read more:

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Zucchini Pancakes - This Delight You Can Repeat

Source of beta carotene and potassium, each cup of sliced ​​raw carrots contains only 52 calories.

The same amount has 3.6 grams of fiber, or 14% of your daily requirement.

This valuable fiber supply improves intestinal transit and helps you lose weight.

Imagine this power combined with that of mushrooms.

These edible fungi are the champions of selenium mineral, which is antioxidant and protects skin and internal health.

In addition to B-complex vitamins, they are among the few foods that contain vitamin D.

Not to mention that its intense flavor triggers the reward center of our nervous system, which sends a satiety message to the brain.

All together is what this preparation proposes.

The following recipe yields four servings, with 120 calories each.


3 large peeled carrots
1 1/2 tablespoon olive oil
1 clove minced garlic
1/2 cup chopped mushrooms
1/2 cup chopped red pepper
2 tablespoons chopped fresh basil
1/2 cup quartered cherry tomatoes
3/4 cup marinara tomato sauce
Salt and pepper to taste
1/2 tablespoon chopped fresh basil (for garnish)
Pumpkin Seeds (optional)

Method of preparation

In a large pan, put the olive oil.
Add garlic, mushrooms, peppers and two tablespoons of basil.
Let it simmer for five minutes.
Then add the tomatoes and cook for another eight minutes.
With a vegetable peeler cut the carrots into thin slices so that they look like fettuccine.
Add the marinara sauce and carrot to the pan.
Leave for eight minutes or until carrots are cooked but firm.
Pour into a bowl, sprinkle basil.
Toasted pumpkin seeds can add interesting crispness (optional).
Serve immediately.

Crimini Mushroom Carrot Fettuccine | Simple Tasty Recipe | Vaidyaji Priyanka | AUMcuisine (April 2020)