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  • Oct 15th 2015
  • 0 comment

With the Spiralizer, it’s easy to turn one simple carrot into a cup of delicious looking spiralized ribbons. But it’s the toppings and sauces that really make veggie ‘pasta’ dishes shine!

Try these great sauce and topping suggestions.

Olive, Caper and Tomato Sauce


  • 40ml pure olive oil
  • 4 spring onions, chopped
  • 2 cloves garlic, chopped
  • finely grated rind of 1 lemon
  • 1 punnet ripe cherry tomatoes, halved
  • ½ cup pitted Kalamata olives
  • 2 tbs capers, well drained
  • freshly ground salt and black peppercorns, to taste
  • ½ cup small flat leaf parsley leaves
  • ¾ cup freshly grated Parmesan cheese


  1. Heat the oil in a large, deep frying pan. Add the spring onion, garlic and lemon. Cook lightly for 30 seconds. Add the tomatoes, olives, capers and warm through.
  2. Pour Season with salt and pepper.

Cheese and Pesto Sauce


  • 150g piece Parmesan cheese, cut into large pieces
  • 50g pinenuts
  • 1 large bunch fresh basil, leaves picked from the stalks
  • 1 red chilli, seeds removed (optional)
  • 150ml olive oil
  • salt and pepper, to taste
  • Method:

    1. Fit the food processor with the fine shredding disc*. Select speed 2. Drop the cheese down into the medium sized feed tube, gently guide the cheese in with the pusher if required. Remove the grated cheese and set aside.
    2. Fit the processor with the multipurpose blade. Add the pinenuts, basil and chilli. Process on speed 1 for 8 seconds or until roughly chopped. With the motor running, add the olive oil quickly through the small food tube, followed by the Parmesan. Season well with salt and pepper.

    Buttered Walnut and Herb Sauce


    • 50g butter
    • 200g walnuts, roughly chopped
    • ½ cup freshly chopped parsley
    • 2 tsp grated lemon rind
    • freshly ground salt and black peppercorns, to taste
    • ½ cup shredded parmesan cheese


    1. Melt the butter in a heavy based pan. Add the walnuts and cook, stirring for 3 minutes or until lightly toasted.
    2. Add the spiralized carrot and toss, cook 2-3 minutes until lightly softened. Add the parsley and lemon and season well with salt and pepper.
    3. Serve immediately tossed through the hot pasta. Sprinkle with parmesan cheese.

    Recipe Tips

    • As a guide, use approximately 4 cups of Spiralized Carrot noodles with desired sauce. Depending on preference, you may like to use more or less carrot noodles
      • Ingredients: 2 medium Carrots, cut into 10cm sections, ends trimmed 
      • Method: Attach Spiralizer Attachment to KitchenAid® Stand Mixer. Center one piece of Carrot on fruit and vegetable skewer; attach to Spiralizer. Attach fine spiralizing blade and position at end of carrot. Position medium size bowl under blade to catch spiralized Carrot. Turn stand mixer to speed 4 and process until blade reaches end of Carrot. Repeat with remaining carrot pieces.
    • To cook Carrot noodles, place in boiling water for approx 90 seconds, or until they have reached your desired softness. Drain and place in ice water to stop cooking. When chilled, drain.
    • Carrot noodles may also be added to the fryypan and be cooked with the sauce until desired texture/softness is reached.

    Tags: Recipes

    Tools: Spiralizer