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.
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If you have any leftover courgettes, ribbon them the same as the carrots and cook them in the same way.