Coastal Carrot “Fettuccine”

By Amie Valpone (Eating Clean)
Yield 4 servings

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 1 garlic clove, minced
• 1/2 cup grape tomatoes, quartered
• 2 1/2 tablespoons finely chopped fresh basil, divided
• 3 large rainbow or orange carrots, peeled
• 1 cup vegan tomato sauce of choice
• 1/4 teaspoon sweet paprika
• 1/4 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons pumpkin seeds, toasted, for garnish

Method:

1. In a large skillet, heat the oil over medium-low heat. Add the garlic and sauté until soft and fragrant, about 30 seconds. Add the tomatoes and 2 tablespoons of the basil and sauté until the tomatoes burst and release their juices, about 5 minutes. Meanwhile, slice the carrots into ribbons, using either a spiral slicer (aka spiralizer) or a vegetable peeler (this is easiest when you hold the carrot down on a flat surface).
2. Add the carrots, tomato sauce, paprika, salt, and pepper to the pan, and cook until the carrots are tender, about 10 minutes. Sprinkle with the remaining 1/2 tablespoon basil and the pumpkin seeds before serving.