Carrot Tagliatelle Bolognese

Carrots are in season! That means that there is an abundance of them available at your local farmer's market, in grocery stores, and maybe even in your own garden. Put the root vegetable to good use in this vegan version of the classic pasta bolognese. Carrots act as both the tagliatelle noodles and the base for the bolognese sauce.

CARROT TAGLIATELLE BOLOGNESE [VEGAN, GLUTEN-FREE]

INGREDIENTS

FOR TOPPING THE CARROT PASTA:

• 2 cups cooked chickpeas
• 1 tablespoon of oil
• 1 tablespoon fresh or dried oregano
• 1 tablespoon of garlic powder
• 1 tablespoon bread crumbs (gluten-free if necessary)
• 1 tablespoon of nutritional yeast

FOR THE SAUCE:

• 1 tablespoon of oil
• 3 cloves of garlic, finely chopped or minced
• 1/4 cup finely grated carrot
• About 2 cups tomato purée
• 1 tablespoon fresh or dried oregano
• 1 tablespoon of nutritional yeast or vegan parmesan cheese
• 1/2 teaspoon of brown sugar (optional)
• Salt and freshly ground pepper, to taste

FOR THE CARROT TAGLIATELLE:

• 4 large carrots, peeled into thick noodle shapes

PREPARATION

1. Preheat the oven to 390°F.
2. Mix the bread crumbs with olive oil, spices (oregano and garlic), and nutritional yeast. Then sprinkle it in a mold lined with baking paper so that it settles in one layer. Bake about 20-25 minutes. It should be crispy and lightly gold.
3. Heat in a pan of oil. Add garlic and grated carrots. Stir frying for about 2-3 minutes. Add tomato purée, oregano, nutritional yeast, and sugar. Mix well and cook the sauce on low heat. Finally add salt. Pepper or other favorite spices.
4. Use a vegetable peeler to prepare carrot ribbons. Boil a large pot of slightly salted water. Put boiled water into prepared carrot pasta. Cook for 2-3 minutes.
5. Mix the chickpeas into the sauce mixture.
6. Serve carrot ribbons with sauce and baked bread crumb topping. You can also add an extra portion of nutritional yeast or vegan parmesan.

http://www.onegreenplanet.org/vegan-recipe/carrot-tagliatelle-bolognese/