Spaghetti alla Fi Fi

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.  And 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.


  • 2 carrots
  • 2 zucchini
  • 4 cloves garlic
  • 3 tablespoons olive oil
  • 1 fresh chili
  • 6 semi-dried tomatoes
  • 1 teaspoon salt
  • ¼ cup of white wine
  • ¼ cup of water
  • Juice from half a lemon
  • ¼ cup of breadcrumbs
  • One packet of spaghetti – wheat or gluten free


  1. Chop up garlic finely. Ribbon the carrots and zucchini (I use a special grater to do this).
  2. Cook the garlic until slightly translucent (don’t let it brown).
  3. Add the carrot and zucchini ribbons and cook for three minutes.
  4. Add wine, water, salt, chili and sun dried tomatoes. Cook for 15 minutes on medium heat.
  5. Cook spaghetti until al dente (meaning firm).
  6. Once cooked toss the spaghetti through sauce and top with breadcrumbs and lemon juice.
  7. Add Parmesan if you like – either vegan version or diary.

TIP:  always add a teaspoon or two of salt to the water before boiling the pasta.