2 servings

400 gr peeled carrots
1 tbsp olive oil
1 minced garlic clove 
½ chopped onion
200 g sliced mushrooms
½ cup homemade tomato sauce
2 tsp sea salt
pepper to taste
1 tsp oregano
chopped fresh basil
2 tsp nutritional yeast

Cut the noodles with a mandolin or a peel-potatoes. Set aside

Add the oil to a skillet and sauté the garlic and onion until it starts to brown. Add the mushrooms and season with salt, pepper and oregano. Sauté for about 3 minutes. Add the tomato sauce and stir to combine. Cook until hot. Set aside.

Place the spaghettis in a dish and sprinkle with 1 tablespoon water. Microwave for 3 minutes, al dente, or desired consistency. Eliminate excess water.

Pour the mushroom mix over the spaghettis and garnish with basil and nutritional yeast.

Per portion
Cal: 218.2        P: 7.4        F: 7.7        Cb: 28