Carrot Ribbon Pasta

carrot ribbon pasta

Serves 1 at 30p

75g spaghetti
1 carrot
a handful (2g) of fresh herbs
30ml oil (I used sunflower)
2 tbsp lemon juice
2 tbsp breadcrumbs
a good pinch of salt and a grind of pepper


  1. Break the spaghetti in half so it fits in the bowl, and place it in the bottom. Cover it with cold water, half filling the bowl. Put a plate on top or cover with clingfilm with a few holes in it. Cook on full power for 2.5 minutes. Stir and let sit for a minute and cook on full power for another 2.5 minutes.
  2. Finely chop the herbs and add the lemon juice, oil and salt. Stir well, then stand to one side.
  3. To make the carrot ribbons, use a vegetable peeler to strip the carrot into long, thin ribbons, then stack them up and slice them carefully into thinner pieces, or use a vege twister. Put the carrot ribbons in with the pasta for a last minute of cooking, the drain and pour over the green sauce. Top with breadcrumbs.

RECIPE AND IMAGE FROM: A Girl Called Jack: Carrot Ribbon Pasta


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