Carrot Ribbon Pasta Bowl with Coconut Almond Satay

    • Difficulty
    • Easy
  • 12345 (15 votes, average: 4.53 out of 5)

Sarahfaé of Addicted to Veggies shows us how she made a simple yet delicious meal on whim using very few kitchen tools. The carrot ribbons are actually made with your common vegetable peeler, and the scrumptious coconut almond satay sauce can be whisked together by hand! Let your veggies marinate in the sauce for a tender consistency similar to a stir fry. Enjoy!



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 mined Cilantro

1/4 c minced Chive





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!




SarahfaéAbout Sarahfaé

Sarahfaé is the creator of the raw vegan recipe site, Addicted to Veggies
Nestled along the foggy coast of Eureka California she lives with her husband, two dogs, and two cats. Her favorite pastimes range from collecting antiques, playing music, fashion, personal fitness, and hanging out in the backyard of her cozy home sipping sun tea while reading through a stack of vintage cookbooks. On most days you’ll find her in the kitchen or lingering in the produce section of her favorite local natural foods store, in search of inspiration for new and exciting recipes. Addicted to Veggies fuels her to share her love of food, with a clear and simple message: Eat more fruits and veggies, and do it in a creative and tasty way! In addition to her weekly recipes at Addicted to Veggies, Sarahfaé also writes a bi-weekly article for The Chalkboard Mag, in which she features Raw Staple recipes and easy ways to incorporate them into your kitchen.  She has also taught a raw foods class, and is currently working on a three part class series as well as individual class options for introduction to raw foods. Sarahfaé’s dream job is working with underprivileged at risk youth, and she hopes in the future to run a raw food workshop getting the younger generation excited about a healthier and tastier future.

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