Carrot pasta with chilli walnuts and garlic
Loaded with fibre and delicious betacarotene from carrots, plus plenty of flavour from garlic, chilli, nuts, rocket and anchovies. If anchovies aren’t your thing no problem just omit then and add in some nutritional yeast or parmesan but honestly you can’t taste them at all!!! Whipped this delicious recipe up whilst staying at The Greenhouse Retreats recently – such a beautiful kitchen to cook in – cherish it!
CARROT PASTA WITH GARLIC, CHILLI AND WALNUTS
Gluten free : Dairy free
2 tablespoons extra virgin olive oil
2 cloves garlic, peeled and finely sliced
4 anchovy fillets
500g carrots, spiralised or peeled thin with a veggie peeler
pinch chilli flakes
2 tablespoons chopped walnuts
1 tablespoon finely chopped parsley
1 tablespoon finely chopped basil
pinch sea salt and black pepper
1/2 tablespoon lemon juice
1 cup rocket leaves
Heat a large frypan on medium heat and add extra virgin olive oil, garlic and anchovies and cook for 1 minute. add carrots, chilli, walnuts, parsley and basil, toss and season with sea salt, then cook for 3- 4 minutes. Turn off the heat, stir through rocket and lemon juice and serve.