Carrot Spaghetti Recipe: Savory Veggie Noodle Pasta

This carrot spaghetti is a surprisingly delicious, lower-calorie alternative to traditional pasta. It packs multiple servings of vegetables into a light, satisfying meal that’s easy on the stomach and quick to prepare.

If you follow a low-carb approach or simply want to eat fewer refined carbs some nights, this carrot spaghetti is a great option. It’s simple, flexible, and full of flavor.

I first made this on a night when the fridge was nearly empty and wanted something fast and vegetable-forward. It turned out so well that it became a regular favorite.

You can easily customize the dish: add cooked chicken, ground beef or turkey for extra protein; use a favorite marinara or tomato sauce; finish with fresh herbs and the cheese you prefer. The base recipe is intentionally straightforward so you can adapt it.

Ingredients and substitutions

• Olive oil
• Onion – or shallot, finely chopped
• Mushrooms – optional, add a meaty bite if you like
• Salt and pepper
• Italian seasoning (or a mix of dried oregano and basil)
• Carrots – peeled into ribbons to make the “noodles”
• Marinara sauce – use your preferred jarred or homemade variety
• Fresh parsley – or basil, for garnish

Recipe steps

First, prepare the carrot noodles by peeling long, thin ribbons from each carrot with a vegetable peeler. Discard the tough outer peel if needed, then continue peeling toward the core until you reach the center. The remaining cores can be chopped for salads or saved for another use.

Heat 2 teaspoons of olive oil in a skillet over medium heat. Add 2 tablespoons chopped shallot or onion and sauté for 1–2 minutes until softened and translucent.

Add 1/2 cup chopped mushrooms (if using), 1/4 teaspoon sea salt, 1/4 teaspoon Italian seasoning, and black pepper to taste. Cook 4–5 minutes, stirring occasionally, until the mushrooms release their liquid and it mostly evaporates.

Stir in the prepared carrot ribbons and sauté for about 1 minute to begin warming them through. Then add about 3/4 cup marinara sauce and stir to combine.

Cook for 5–7 minutes, or until the carrot “noodles” are softened to your preference. Carrots will remain slightly firm compared with wheat pasta, which gives the dish a pleasant bite—cook a little longer for softer ribbons.

Serve immediately, topped with chopped fresh parsley or basil. If you like, finish with a sprinkle of grated cheese or a drizzle of extra-virgin olive oil.

Recipe notes

To make the carrot “noodles,” a simple vegetable peeler works best: peel long ribbons from the outside of each carrot toward the center. If you prefer thinner strands, you can also use a julienne peeler or spiralizer.

Leftover carrot cores can be chopped and added to salads, soups, or given to pets if appropriate. Grated carrot also works well as a raw salad ingredient or mixed into other dishes.

Variations and tips:

• Add protein: stir in cooked shredded chicken, sautéed ground beef, or canned white beans for a heartier meal.
• Make it spicy: add red pepper flakes or a splash of hot sauce to the sauce while cooking.
• Make ahead: prepare carrot ribbons in advance and store them in a sealed container for a day; toss with a little lemon juice to avoid discoloration.
• Texture: cook the carrots briefly for a crisp-tender result, or longer if you prefer a softer “pasta” feel.

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