Pasta is such a reliable family supper. With so many trusty recipes and being such a quick ingredient to cook, this spaghetti recipe is perfect for those days when the only thing in the fridge is a few leftover carrots from the Sunday roast. The pungent goat’s cheese and sweetness of the carrots work perfectly well together and makes this dish a cheap and cheerful dinner for only a few pounds.
- 500g dried spaghetti
- 1tbsp olive oil
- 4 raw carrots, peeled
- Salt and freshly cracked black pepper
- 150g goat’s cheese
- 2tbsp fresh coriander leaves, roughly chopped
Using a vegetable peeler run it down each carrot carefully shaving off ribbons as you go. Set aside.
Bring a pan of salted water to the boil and add the spaghetti. After 3-4mins add the carrot ribbons to the cooking water and boil the spaghetti and carrots together for a further 2-3mins. Drain everything and return to the pan and toss in oil to prevent sticking together. Season.
Serve a bowl of the pasta and carrot mix into each bowl and serve by crumbling goat’s cheese and coriander over the top.
If you have any leftover courgettes, ribbon them the same as the carrots and cook them in the same way.