Carrot pasta with a creamy zesty garlic sauce

For the noodles:
    1 big carrot, made into noodles (you can use a veggie noodle/pasta machine or a julienne peeler)

For the sauce:
    1 full TBSP unhulled tahini (or the regular tahini if you want)
    1 TBSP good walnut oil (or good olive oil)
    3 TBSP fresh lemon juice
    1 tsp tamari
    1 tsp grated ginger
    1 small garlic clove, grated

To top: handful of parsley (chopped), sesame seeds, pine nuts and anything else you fancy

Mix all the ingredients for the sauce until you get them all combined.

Cut your carrot into noodles.

Pour sauce over the carrots and gently mix them by hand to coat.

Top with parsley, sesame and pine nuts and serve fresh.

Keeps well in the fridge overnight.