Carrot Fettuccine - Carb-free and Vegan

July 3, 2017


I can't make pasta from scratch and it's also not a vegan-friendly food. But it is actually pretty simple to create a twist on the Italian classic without touching any of its original ingredients. This carb-free, dairy-free and egg-free Carrot Fettuccine started out as a regular carrot raisin slaw but instead of shredding the carrot with a grater, it's sliced into thin pieces and hand-sliced again with a knife into noodle-like strips. Definitely a good fake-carb to fool your friends and family and moreover, it is super nutritious and healthy! 



- 2 large red carrots

- 1 granny smith, chopped into thin pieces

- 20 grams of raisins

- 10 grams of almonds, chopped

- Cream based low fat salad sauce (I used Japanese sesame)

- Coconut oil



1. Peel the skin of the carrot and cut it vertically into half

2. Use a vegetable slicer to slice it into paper-thin pieces

3. With a knife, hand slice each piece into even thinner strips (about 1cm in width) to noodle-like form

4. Drizzle coconut oil and water onto the carrot and microwave for about 2 minutes to achieve a slighter softer texture

5. Mix chopped granny smiths, raisins and nuts with the carrot

6. Finish off with the salad sauce























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