Carrot ‘Tagliatelle’ / Carrot Pasta

I saw a recipe for a Carrot 'Spaghetti' online and immediately went 'duh, why I didn't think of this'. It seems like an ‘obvious’ dish.

I modified the original recipe by including red capsicum for more colour. It's an amazingly simple, easy and healthy dish. The inner child in me loves the colours in it. I love it on its own, but you could always try it with your favourite pasta sauce.

Ingredients
(Vegetarian, Vegan, Four Hour Body, Slow Carb Diet, Gluten Free)
500g carrots
2 large red capsicums
1 medium-sized onion
4 small cloves garlic
¼ teaspoon salt
2 tablespoons vegetable oil
freshly ground pepper, to taste

Preparation:

1. Onion: Slice thinly.
2. Garlic: Dice finely.
3. Capsicum: Slice into 3mm slices
4. Carrot: Using a vegetable peeler, peel the carrots into long thin strips. Place in a large bowl and sprinkle with the ¼ teaspoon salt.

Cooking:

1. Vegetable oil, onion and garlic: In a large pan, heat the vegetable oil on a medium heat. Add the onion and cook for about 2 minutes. Then add the garlic and cook for about 5 minutes, stirring occasionally to ensure that the garlic does not burn. 
2. Carrot and capsicum: Add the vegetables and toss them frequently using tongs. Cook until the carrots are soft, about 20-25 minutes.