Grain-free? Miss pasta? This Carrot Fettuccini is an easy, healthy alternative for those on a paleo, GAPS, or vegan diet. Or for those who just really like carrots…
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Starting from scratch.
Growing up, my mom was pretty crunchy. Everything that was made in the kitchen was made from scratch. Pizza, chocolate pudding, macaroni and cheese, cookies, bread. Nothing came from a pre-made anything. I can remember my friends turning up their noses at her delicious, real food mac ‘n cheese because “it wasn’t orange enough.”
But that pasta she put in her mac ‘n cheese, it did come from a box. 😉 While I’m sure she would’ve made pasta herself if she had the time, she didn’t have the time. As a mom of five (almost 6) myself, I’m wondering who ever would have the time?
I’ve always loved homemade pasta dishes, starting with my mom’s macaroni and cheese. She taught me well that homemade tastes the best – and is the healthiest.
So when I grew up and started trying to act like an adult, homemade pasta dishes were the first thing I tried. Just ask my husband how often we ate spaghetti when we first got married! Haha. But I soon graduated to homemade mac ‘n cheese with hidden veggies, delicious homemade gluten-free carbonara, and homemade fettuccini alfredo.
And once I needed to cut out all grains, I even started spiralizing! Zoodles where the first obvious choice of veggie pasta to make, but I dreamed of going farther.
I dreamed of fettuccini.
A tasty discovery.
During my time on the GAPS diet, where carrots are king, my dream came to fruition. While peeling carrots for a salad one afternoon, I just kept peeling. For fun, ya know? ‘Cause when you spend half your day peeling veggies, why not?
I already had a pot of water boiling for soup (soup all day long = GAPS intro diet), so I just added the carrot peels to the water and cooked them until they were soft. Perfect veggie fettuccini! Soft, tasty, surprisingly pasta-like.
Plus they taste great with my faux alfredo sauce on top! Or meat sauce… or butter and salt… or just salt…
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Free from everything but carrots.
- 1-2 organic carrots per person
- sea salt
Using a veggie peeler, skin the carrots. Discard skins.
Keep peeling the carrots until they disappear into beautiful fettuccini “noodles.”
Cover “noodles” in water, sprinkle with salt, and bring to boil. Simmer until fork-tender.
Drain and serve with Creamy Cauliflower White Sauce, or sauce of choice.
Looking for more tasty grain-free pasta recipes? I know you’ll love these!