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.
I use homemade pesto (recipe here and here) as I’ve normally got some in the fridge but you can use store bought pesto too.
Serves 1 as a main or 2 as a side dish
Ingredients
-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.
Serve immediately.
Enjoy 🙂
Four Candles Kitchen 
Loving your blog and your gorgeous recipes, very inspiring. Bravo!
2 questions for you Beccy
1. Do you not need blanch the carrots to soften them?
2. I’ve been meaning to get a spiralizer for a while… Any suggestions as to a good one?
Hi Abigail,
Lovely to hear your feedback on my recipes, delighted you like them!
I normally don’t blanch any veg I’ve spiralised, however, if I’m having spiralised sweet potato or carrot with a warm sauce (ie bolognese) I add the spiralised veg to the sauce just before serving to warm them through.
I got my spiraliser from amazon, it’s the Spiralite Vegetable Spiraliser, I’ve had it for a couple of years and use it weekly and it’s lasted well!
Hope this helps.
x