Carrot Spaghetti with Pesto
It's the perfect time of year for this Carrot Spaghetti with Pesto recipe! The earthy carrots are a perfect match for the rich pesto, and it's the perfect dish to enjoy during the fall season. Plus, it's perfect for Thanksgiving Day because it can be made ahead of time and reheated when you're ready to eat.
Ingredients
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- 2 tbsp olive oil
- 5 cups carrots spiralized
- kosher salt to taste
- black pepper to taste, freshly ground
- 1/2 cup pesto homemade or store-bought
- Parmesan cheese grated, vegan
- basil leaves fresh, for garnish
Instructions
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- In a skillet over medium-high heat, add the olive oil and spiralized carrots. Season with kosher salt and black pepper. Saute for 5 minutes or until tender.
- Transfer the sauteed spiralized carrots to a plate and top with pesto and gently stir until the carrots are evenly coated with pesto.
- Serve with grated vegan Parmesan cheese and garnish with fresh basil leaves.
Notes
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Serving Suggestions
- Serve this dish with a side of roasted vegetables or a green salad.
- Top with toasted pine nuts.
Storing Tips
- Store the cooked carrots and pesto sauce in separate containers in the refrigerator for up to 3 days.
- To reheat, microwave the carrots on high for 2 minutes then stir in the pesto sauce.
Recipe Tips
- Try spiralizing other vegetables such as zucchini, sweet potatoes, or beets.
- If you don't have a spiralizer, you can use a julienne peeler or a sharp knife to cut the carrots into thin strips.
- This recipe can also be made with store-bought pesto sauce.