Paleo ‘Pasta’ Never Tasted So Good

If you have 10 minutes, pasta is a quick and filling go-to meal, especially in the colder months. But when you’re watching your carb intake or are following a gluten-free or Paleo diet, whole wheat pasta is off-limits, even though it’s healthy.

Here’s an equally satisfying, soft, and tender alternative that’s as easy to whip up as that bowl of spaghetti.

It’s made with carrot ribbons using a simple vegetable peeler, then saut¨¦ed with mushrooms, red peppers, cherry tomatoes, and fresh basil for a bowl that’s sure to satisfy your pasta cravings.

The carrots add a sweet twist to this traditional dish, but the marinara and cooked veggies make it taste like you always remember ¡ª and your tastebuds won’t miss a thing.

Carrot Fettuccine With Mushrooms and Red Pepper

Adapted from Oatmeal With a Fork

Carrot Fettuccine With Mushrooms and Red Pepper

Paleo Pasta Recipe: Carrot Fettuccine

Ingredients

1 1/2 tablespoons olive oil1 garlic clove, minced1/2 cup baby bella mushrooms, sliced1/2 cup diced red bell pepper2 tablespoons fresh basil, chopped1/2 cup cherry tomatoes, quartered3/4 cup marinara sauce3 large carrots, peeledSalt and pepper to taste1/2 tablespoon fresh basil, chopped, for garnish