I received a spiraliser for a Christmas gift a couple of years ago and it is one of my favourite kitchen gadgets. It’s a great way for incorporating vegetables into your dish and I often have a spiralised courgette, sweet potato or carrots instead of pasta, noodles or rice.
If you don’t have a spiraliser you can still make this recipe using a ‘Y’ peeler, the ‘noodles’ will be thinner but it will still be a great dish.
Serves 1 as a main or 2 as a side dish
-2 carrots, tops removed, peeled and spiralised
-1 – 1 1/2 Tbsp. pesto
-handful of baby spinach leaves
-1/2 red pepper, roasted (optional)
-2 medium tomatoes, roasted (optional)
How To Make
In a large bowl combine the carrot noodles and the pesto. The best way is to mix with your hands to evenly distribute the pesto.
Place the spinach leaves on a plate or in a serving bowl, top with the pesto carrot noodles and then add the pepper and tomatoes if using.