Let’s get real & talk about my views on cooking…
We aren’t living in the 1950’s anymore, where the Suzie homemakers had allll the time in the world to borrow recipes from their neighbors/ play a quick game of bridge/ head to the store to gather supplies/ go home to spend the whole day slaving over a hot stove in order to provide an elaborate 4 course meal for their hubby when he gets home at 5pm on the dot. YIKES. Talk about a nightmare.
Obviously things have changed big time since the “olden days”, & if there is one thing us busy babes don’t have is extra time. Between designing blogs for Blog-Doo, managing my own blog, & catching up on my reality television (LOL)– I am just not interested in precise recipes that require tons of detail & TIME.
I’ve talked before about how much I used to love pasta & had such a hard time kicking this carb habit once I became gluten free, so I am always on the search for alternatives (find one of my other fave “pasta” recipes here). The search is now over, cause this carrot pasta is literally rocking my world & it’s so effing easy to make.
It’s the PERFECT date night dinner– trust, my weary boyfriend love love loved it x 100. As did my mom, my best friend, & soon- you will too.
cheers, E
What you Need::
+ A spiralizer– pretty much the best invention ever.
+ 3 large organic carrots.
+ Pasta sauce- I prefer a spicy arrabbiata.
+ A pinch of pink himalayan sea salt & ground pepper.
+ La Tourangelle (the best of the best) Avocado Oil.
+ Parm.
Tip:: I usually spiralize quite a few carrots & keep it in the fridge so that I can make it all week.
Steps::
1. Clean your carrots & spiralize them.
2. Throw them into a pan w/ your avo oil.
3. Let cook for about 5 minutes, then add in your pasta sauce + a pinch of S&P.
4. Continue to cook till your carrots are soft & pasta-like.
5. Serve with or with or without parmesan (a personal preference).
++ how cute is this set-up, just add two glasses a bottle of red wine & you’re good to go. ++