Dr. Phoenyx Approved Easy Recipe: Carrot Fettuccine with Mushrooms and Red Pepper

f4834c51d5ec8018_carrot-pasta.preview_tall resized

I’m a foodie. I absolutely love good food that’s just bursting with flavor. And many of my clients, my readers, and individuals that follow me on social media love food as well. That said, I’m well aware of the fact that being a foodie can become a bit of a conundrum for some folks because they think being a “foodie” is in total contradiction to being “fitness conscious.” And that definitely isn’t the case.

So one of my goals is to totally smash the myth that you can’t enjoy eating a variety of great tasting foods, while also being fit and fitness conscious. What it all boils down to is opening your mind to different foods and different ways of preparing foods, or as I like to say, “broadening your culinary repertoire.”

And throughout the lifetime of my blog I’ll be sharing a wide array of delicious, easy, and healthy low carb recipes. Up to bat this week we have: Carrot Fettuccine with Mushrooms and Red Pepper.

I picked this recipe because for many folks pasta is the ultimate comfort food. It’s quick, it’s filling, and pasta just tastes awesome. But pasta’s high in carbs− particularly refined carbs. Even whole wheat pasta doesn’t make the low carb cut. So if you watch your carb intake or are just trying to eat more “clean”, here’s an equally satisfying, soft, and tender alternative that’s just as easy to whip up as a bowl of spaghetti. It’s made with carrot ribbons using a simple vegetable peeler, then sautéed with mushrooms, red peppers, cherry tomatoes, and fresh basil. The carrots add a sweet twist to this traditional “pasta” dish, and the marinara and cooked veggies bring everything together beautifully. Pasta lovers− time to expand your culinary horizons!

Carrot Fettuccine with Mushrooms and Red Pepper


1 1/2 tablespoons olive oil
1 garlic clove, minced
1/2 cup baby bella mushrooms, sliced
1/2 cup diced red bell pepper
2 tablespoons fresh basil, chopped
1/2 cup cherry tomatoes, quartered
3/4 cup marinara sauce
3 large carrots, peeled
Salt and pepper to taste
1/2 tablespoon fresh basil, chopped, for garnish

Calories per serving: 478


Cook Time: 30 minutes

  1. Pour oil in a large pan, and heat on medium low.
  2. Add the garlic, mushrooms, red pepper, and two tablespoons of the fresh basil. Sauté for five minutes.
  3. Add the tomatoes, and cook for another eight minutes.
  4. While that’s cooking, use a vegetable peeler to cut the carrots into ribbons.
  5. Add the marinara and carrots to the pan. Cook for another eight to ten minutes or until the carrots are cooked to the firmness you prefer.
  6. Pour into a bowl, sprinkle with the last half-tablespoon of fresh basil, and enjoy!

Do you have any low carb recipes you’d like to share? Share in the comments and your recipe could get featured! − Doc

Enjoyed this post? Be sure to like/share with a friend!

Recipe Source: Paleo “Pasta” That’s Good Enough to Be Comfort Food
Adapted from Oatmeal With a Fork