Carrot spaghetti

Carrot spaghetti

Total: 15 Min. | Active: 15 Min.
vegan, lactose-free
Nutritional value / people: 560 kcal
, Fat: 21 g
, Carbohydrate: 76 g
, Protein: 14 g


2 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


200g spaghetti
salted water, boiling
150g carrots, spiralized


1bunch parsley, finely chopped
1 organic lemon, use grated zest only
3tbsp olive oil
salt and pepper to taste
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How it's done


Cook the spaghetti in salted water until al dente. Add the carrots 30 secs. before the cooking time is up.


Combine the parsley, lemon zest and oil, season. Drain the spaghetti, serve on warmed plates, top with the pesto.

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