Spaghetti alla Fi Fi
                     Spaghetti alla Fi Fi
https://www.wholesomebellies.com.au/
I’m guessing by now you know I’m a little obsessed with pasta.  Most 
of my pasta recipes are inspired from my childhood.  Growing up in 
Italian restaurants I watched my Mum and Auntie cook hundreds of 
bowls of pasta. There is something just so comforting about a bowl of 
homemade pasta.
This particular creation is one I conjured up in my mind, so I’ve 
named it ‘Spaghetti alla Fi Fi” (a nickname my family gave me many 
moons ago).
I’ve never put carrot in a pasta sauce before but surprisingly this 
really works.  And it’s great with spaghetti and the julienne carrot 
and zucchini pair so beautifully with spaghetti.  It’s a tad sweet, a tad 
salty with a chili after taste. 
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Serves: 8
Ingredients
2 carrots
2 zucchinis
4 cloves garlic
3 tablespoons olive oil
1 fresh chilli
6 semi-dried tomatoes
1 teaspoon salt
1/4 cup white wine
1/4 cup water
Juice from half a lemon
1/4 cup breadcrumbs
One packet of spaghetti - wheat or gluten free
Method
Chop up garlic finely. Ribbon the carrots and zucchini (I use a 
special grater to do this).
Cook the garlic until slightly translucent (don’t let it brown).
Add the carrot and zucchini ribbons and cook for three 
minutes.
Add wine, water, salt, chili and sun dried tomatoes. Cook for 
15 minutes on medium heat.
Cook spaghetti until al dente (meaning firm).
Once cooked, toss the spaghetti through sauce and top 
with breadcrumbs and lemon juice.
Add Parmesan if you like – either vegan version or dairy.
TIP:  Always add a teaspoon or two of salt to the water 
before boiling the pasta.
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https://www.wholesomebellies.com.au/