Healthy Coconut Carrot Pasta
Sometimes I create a recipe and I fail. Other times I create a recipe and I'm blown away by my genius abilities. This coconut carrot pasta is the latter. Trust me guys...this one is a good one.
If your craving comfort food but still want to get in your veggies, then this is the perfect side dish. Or just add some protein + greens and call it a day!
Like always, this is gluten-free + dairy-free so enjoy!!
WHAT YOU NEED:
3-4 extra large carrots cut sliced into ribbons using a peeler (basically just need enough carrot ribbons to completely fill a large 12" pan)
2 cloves garlic, minced
1/2 cup finely chopped onions
Ghee or other healthy cooking oil
1 can coconut milk
1 tbsp nutritional yeast
1/2 tsp salt
1/8 tsp pepper
1/2 tsp thyme
Juice of half a lemon
1/2 cup almond flour
Optional: green onions + cilantro for topping
HOW TO MAKE IT:
Sauté carrot ribbons in a little bit of ghee or healthy cooking oil on medium-low with the top on (but mixing occasionally) until cooked to the desired consistency, about 5-10 minutes. They cook down.
In a separate pot while the carrots are cooking, sauté garlic and onion on low in a little bit of ghee for 2 mins, then add coconut milk, nutritional yeast, spices, lemon. Mix together.
Then add almond flour to the coconut milk mixture and mix together. I used a whisk to make sure there were no chunks. Bring to a simmer.
When carrots are done cooking, pour coconut milk sauce over carrots, top with green onions and cilantro if desired and serve immediately.