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Wholewheat Spaghetti with Carrot Sauce and Mackerel

Wholewheat Spaghetti with Carrot Sauce and Mackerel

Preparation time:

  • 15mins

 

Cooking time:

  • 20mins

 

Specialty:

  • Dairy-free
  • Gluten-free (Optional)
  • Pescatarian

 

This is our alternative recipe to a tomato-based pasta sauce. The sweetness of the carrot puree and the saltiness of the mackerel and the capers are perfectly balanced. We recommend using mackerel in extra-virgin olive oil so that the oil can be used in the sauce as well. The wholewheat spaghetti add an extra flavor to the dish. 

 

Ingredients (2 Servings):

  • 180g of Wholewheat Spaghetti
  • 1 Mackerel Can (Extra-virgin Olive Oil)
  • 4 Carrots  
  • 3 Green Onions
  • Handful of Capers (Preserved in Sea Salt)
  • Extra-virgin Olive Oil 
  • Freshly Ground Black Pepper
  • Fresh Chives
  • Sea Salt

 

Instructions:

  • Finely slice 2 green onions and dice the carrots and stir in a pot with extra-virgin olive oil at medium heat for 5 mins. Season with sea salt.
  • Add half a glass of water and keep stirring until the carrots are completely cooked and soft (10 minutes). 
  • Adjust with sea salt, extra-virgin olive oil and a bit of water and blend it in order to obtain a smooth cream/puree.
  • Finely slice the remaining green onion and simmer in a wok with extra-virgin olive oil. 
  • Add the mackerel and the capers and mix all together. We recommend mackerel in extra-virgin olive oil. Since this is a good quality oil, we can add it to the sauce.  
  • Boil water in a pot. Once the water is boiling add 1 tablespoon of sea salt and then add the pasta. The pasta needs to cook for 2 mins less than the time recommended on the box to have it Al Dente.
  • Drain the pasta and add it to the wok. Add the carrot puree and mix all together. Season with black pepper. 
  • Plate the pasta, drizzle some extra-virgin olive oil and add some freshly chopped chives on top. 

 

 

 

09.07.2021

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