Carrot pasta with chilli walnuts and garlic

Jacqueline Alwill

Brown Paper Nutrition

Loaded with fibre and delicious betacarotene from carrots, plus plenty of flavour from garlic, chilli, nuts, rocket and anchovies. If anchovies aren’t your thing no problem just omit then and add in some nutritional yeast or parmesan but honestly you can’t taste them at all!!! Whipped this delicious recipe up whilst staying at The Greenhouse Retreats recently – such a beautiful kitchen to cook in – cherish it!


Serves 2

Gluten free : Dairy free

2 tablespoons extra virgin olive oil

2 cloves garlic, peeled and finely sliced

4 anchovy fillets

500g carrots, spiralised or peeled thin with a veggie peeler

pinch chilli flakes

2 tablespoons chopped walnuts

1 tablespoon finely chopped parsley

1 tablespoon finely chopped basil

pinch sea salt and black pepper

1/2 tablespoon lemon juice

1 cup rocket leaves

Heat a large frypan on medium heat and add extra virgin olive oil, garlic  and anchovies and cook for 1 minute. add carrots, chilli, walnuts, parsley and basil, toss and season with sea salt, then cook for 3- 4 minutes. Turn off the heat, stir through rocket and lemon juice and serve.