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Shaved Carrot Pasta & Carrot Top Green Sauce

If you haven’t tried already, here’s a recipe that uses the whole carrot, including the feathery carrot green leaves as the sauce.

Sauce Ingredients

  • 2 cups carrot leaves¬†without the stalks
  • 1/2 inch ginger
  • 3 green chilies
  • 1 teaspoon toasted cumin
  • 2 garlic cloves
  • 2 tablespoons grated coconut (optional)
  • 2 tablespoons peanuts
  • juice of half lemon
  • 2/3 cup extra virgin olive oil
  • salt to taste

Pasta Ingredients

  • 6 to 7 spring carrots
  • 2 cups pasta (I used fusilli)
  • feta cheese to crumble on top (optional)


  1. To make the sauce, put everything in a food processor (except olive oil) and grind until it forms a smooth paste. Now, pour oil and run the processor once again to form a creamy sauce.
  2. Using a vegetable peeler, peel the carrots into thin strips.
  3. Boil enough water in a pot for the pasta. Once done, add salt and drop the pasta in boiling water. Set the timer for 7 minutes. After 7 minutes, drop shaved carrots and let it cook for 1 minute. Drain everything into a serving bowl and pour the carrot leave sauce on the same bowl.
  4. Toss everything together and serve warm.
  5. Feel free to add some feta or parmesan cheese on top.

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