Today I want to share an absolutely GORGEOUS ‘pasta’ recipe, made with ribboned carrot ‘noodles’, creamy, creamy turmeric spiced coconut almond sauce, and nourishing and bright wilted kale. This vegan and almost completely raw ‘pasta’ is light, refreshing, and customizable. I had a beautiful bunch of kale in my fridge, but feel free to substitute raw arugula or spinach and try adding raw or sautéed mushrooms, haricot vert, or broccoli florets- the carrots and sauce are really what’s key! This recipe can be doubled or tripled to serve a larger group, and is best served at room temperature or cold. I love my ‘pasta’ with ripe avocado and sprinkled with raw hemp seeds.
Carrot Ribbon ‘Pasta’ with Turmeric Spiced Coconut Almond Sauce [makes 2 serving]
6 large raw carrots, different colors preferable, peeled into ribbons
1 cup raw or steamed kale, stems removed then roughly chopped
Any other steamed or raw vegetables you have handy
½ cup light coconut milk
2 tablespoons almond (or peanut) butter
¼ tablespoon apple cider vinegar
1 clove garlic, minced
½ teaspoon curry powder
¼ teaspoon turmeric powder
1/8 teaspoon cayenne (or to taste)
Juice of 1 lime
Fresh cilantro leaves, roughly chopped (optional)
In a large bowl, combine ribboned carrots, kale, and any other vegetables– set aside.
In a medium bowl, whisk together coconut milk, nut butter, vinegar, garlic, and spices.
Pour spiced coconut almond sauce over carrots and kale, then thoroughly toss to combine.
Serve at room temperature or cold with lime juice, garnished with cilantro.
**Note: to peel your carrots into ribbons, simply use a regular old vegetable peeler!
Nutritional Information [per serving = ½ of recipe]
260 Calories, 31g Carbohydrates, 13.8g Fat, 7.5g Protein, 8.5g FIber, 12.4g Sugar