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
Scale
- 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!
Find it online: https://jillzguerin.com/2020/01/15/carrot-coconut-pasta/