Carrot Pumpkin Spaghetti Recipe
This light food, which is prepared by giving spaghetti form to vegetables, is an ideal option for dietary menus and those who prefer healthy nutrition. You can consume it as a main meal rich in both protein and fiber and vitamins by completing it with yogurt or ground beef. Enjoy your meal!
Ingredients:
For: 4 People
Prep: 10 Min
Cook: 30 Min
| Zucchini | 3 Qty |
| Carrot | 2 Qty |
| Garlic | 2 Clove |
| Minced Meat | 200 Grams |
| Liquid Oil | 1 Tbsp |
| Yogurt | 1 Bowl |
Steps:
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Remove the peels of carrots and zucchinis and wash them. Using a vegetable peeler, chop it into strips as thin as possible. Scrape the zucchini from top to bottom, leaving the core part.
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Heat the oil in a shallow pan. Finely chop 1 clove of garlic and fry it in the pan for 5-10 seconds. Before the vegetables, sauté the carrots by turning them upside down until they become soft.
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Add the zucchinis, turn them upside down and cook until the vegetables are soft. Keeping the vegetables fresh will preserve their vitamin values. Therefore, do not overcook.
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If you are making clotted cream, chop 1 onion and add it to the pan. When the onions turn pink, add the minced meat and fry. Add grated tomatoes and cook.
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For the sauce, crush the garlic and add it to the yoghurt and mix.
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Place the vegetable spaghetti on a serving plate. Pour it over minced meat or yoghurt sauce if you wish. You can use both sauces together if it suits your taste. Enjoy your meal!
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Note: If you are going to consume the vegetable spaghetti cold, we recommend you drizzle it with olive oil and serve it with garlic yoghurt.
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Menu Recommendation: Carrot Pumpkin Spaghetti, Grilled Chicken Tenderloin, Hallowed Mediterranean Salad, Watermelon Pellet
45 Min
