A nutrient-filled side dish that’s still so cozy and grounding.
This easy side dish is made using fresh carrot ribbons and a yummy dairy-free coconut fettucini alfredo sauce. Although there’s no actual real pasta involved, this dish is still really cozy, but you get a ton more vitamins, minerals, and fiber! So give this carrot coconut pasta a try.
Ingredients for Carrot Coconut Pasta:
- Carrots
- Garlic cloves, minced
- Finely chopped onions
- Ghee or other cooking oil
- Coconut milk
- Nutritional yeast
- Spices: sea salt, black pepper, thyme
- Juice of half a lemon
- Almond flour
- Optional toppings: green onion + cilantro
How to Make Carrot Coconut Pasta:
Start by washing carrots and slicing them into ribbons using a peeler. Sauté carrot ribbons in a little bit of ghee or healthy cooking oil on medium-low with the top on (but mixing occasionally) until cooked to the desired consistency, about 5-10 minutes. They cook down a bit.
In a separate pot while the carrots are cooking, sauté garlic and onion on low in a little bit of ghee for 2 mins, then add coconut milk, nutritional yeast, spices, lemon. Mix together.⠀⠀⠀⠀⠀⠀⠀⠀⠀
Then add almond flour to the coconut milk mixture and mix together. I used a whisk to make sure there were no chunks. Bring it to a simmer.
When carrots are done cooking, pour coconut milk sauce over carrots, top with green onions and cilantro if desired and serve immediately.
Scroll down to get the full recipe or pin it for later!
Carrot Coconut Pasta
A nutrient-filled side dish that’s still so cozy and grounding.
- Prep Time: 5 mins
- Cook Time: 10 mins
- Total Time: 15 minutes
- Yield: 2–3 servings 1x
Ingredients
- 3–4 extra large carrots cut sliced into ribbons using a peeler (basically just need enough carrot ribbons to completely fill a large 12″ pan)⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 2 cloves garlic, minced⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 1/2 cup finely chopped onions⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 1–2 tbsp ghee or other cooking oil⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 1 can coconut milk⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 1 tbsp nutritional yeast⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 1/2 tsp salt⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 1/8 tsp pepper⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 1/2 tsp thyme⠀⠀⠀⠀⠀⠀⠀⠀⠀
- Juice of half a lemon⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 1/2 cup almond flour⠀⠀⠀⠀⠀⠀⠀⠀⠀
- Optional: green onions + cilantro for topping⠀
Instructions
- Wash carrots and slice them into ribbons using a peeler.
- Sauté carrot ribbons in ghee or healthy cooking oil on medium-low with the top on (but mixing occasionally) until cooked to the desired consistency, about 5-10 minutes. They cook down.
- In a separate pot while the carrots are cooking, sauté garlic and onion on low in a little bit of ghee for 2 mins, then add coconut milk, nutritional yeast, spices, lemon. Mix together.⠀⠀⠀⠀⠀⠀⠀⠀⠀
- Then add almond flour to the coconut milk mixture and mix together. I used a whisk to make sure there were no chunks. Bring to a simmer.
- When carrots are done cooking, pour coconut milk sauce over carrots, top with green onions and cilantro if desired and serve immediately.
Notes
I recommend not pouring the sauce on the carrots until you’re ready to eat!