Relishable ’n Refreshing  Raw Ribbon Pasta

A sublime dish with carrots and coconut

This raw carrot pasta dish makes for a satisfying low calorie and yet very nutrient-dense meal. Gorgeous orange pasta ribbons intertwined with fresh green spinach and brown mushrooms make a very pretty picture indeed.


What really brings these vibrant raw veggies together is a tangy coconut -almond sauce that can be whisked in minutes. Topped with fresh mint, cilantro and chives, this dish is breathtakingly fresh and extremely fulfilling.


The only kitchen implements you’ll need to put this yummy raw meal together are : a peeler to make the pasta ribbons and a whisk to make the sauce! Made in minutes, this fantastic raw pasta dish will leave you asking for more each time.



Picture perfect pasta anyone? Go! Go! Go! 😀



Carrot Ribbon Pasta

  • 5 to 6 cups (packed) Carrot Ribbons

AtV Coconut Almond Satay Sauce:

Yields roughly 1 and 1/4 cups total (you will only need about half batch of this sauce for today’s complete recipe)

  • 1/2 cup PLUS 2 Tbsp Almond Butter (you can either purchase or make this yourself)
  • 1 Tbsp Date Paste
  • 1 Tbsp Apple Cider Vinegar //or// Lime Juice
  • 3 Tbsp minced Green Onion //or// minced Garlic to taste
  • 1 tsp Curry powder
  • 1/2 tsp pressed Ginger
  • 1/4 tsp Cayenne powder
  • 2 Tbsp Coconut Aminos (optional)
  • 1/4 c Coconut Cream, melted (you can either make this or use store bought)
  • 1/4 c Water
  • Salt to Taste

Assembling your Pasta Bowl:

  • 1 c packed chopped Spinach
  • 1/2 c dried Crimini Mushrooms
  • 1/4 c minced Mint
  • 1/4 c minced Cilantro
  • 1/4 c minced Chives

Carrot Ribbon Pasta

  1. Grabbing one end of the Carrot (preferably the end with a stem that you would otherwise cut off – this will act as a convenient “handle” while you rotate it)
  2. Proceed to peel downwards on your veg, rotating it as you go
  3. Continue peeling the veggie until you’ve reached the core or until you can no longer get ribbons

AtV Coconut Almond Satay Sauce:

  1. Whisk all of the above ingredients together evenly.
  2. Transfer to an air tight container and place sauce in the fridge to chill for 20-30 minutes (or more) so the flavors can fully develop. Your sauce will thicken as it chills.

Assembling your Pasta Bowl:

  1. In a mixing bowl combine the following: All of the Carrot Ribbon Pasta and All remaining herbs and veggies
  2. Once you’ve tossed together all of the above veggies you can add the Satay sauce. Mix into your veggies roughly 1/2 to 3/4 cups of the Coconut Almond Satay Sauce
  3. Tenderizing the Carrots: Let your veggies sit for about 5 minutes after they’ve been dressed with the sauce — this is where the magic happens! Your carrots will naturally tenderize and become so gorgeously wonderful!


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