How to Make Carrot “Fettuccine”

Happy Monday, Beautiful!

As much as I love the oh-so-popular vegetable “pasta” trend, it does come across a little “bit there, done that”β€”a.k.a. dated. Instead of using zucchinis, everyone’s go-to choice, I decided to experiment, this past weekend, with rainbow carrots.

Forget the spiralizer, I went old school with a peeler.

Can’t find rainbow carrots at your local farmer’s market or grocery store? Regular carrots work just fine. Feel free to top the noodles off with a protein if you’re feeling chicken or shrimp! This is a perfect light lunch that’s easy to make and is as visually stunning as it is delicious!

Carrot “Fettuccine”

  • Prep Time: 10m
  • Cook Time: 10m
  • Serves: 1


  • 6 -8 Carrots (I used Rainbow)
  • 1 cup Leeks (frozen or fresh)
  • Salt and Pepper to taste
  • 1/4 teaspoon Red Pepper flakes
  • 2 tablespoons Butter
  • 1/4 Grated Cheese
  • 1 Clove Garlic


  1. Wash and peel your carrots. To get the fettuccine look, take your peeler and keep peeling. The result will be beautiful ribbons!
  2. In a pan over medium-low heat, melt the butter and add the garlic and leeks. Cook just until the leeks begin to brown slightly and get tender.
  3. Bring a pot of water to a boil with a generous amount of salt. Boil the carrots the same way you would traditional pasta.
  4. While the water is boiling prepare an ice bath. I used cold water and just a few ice cubes. This will be used to blanche the carrots once they're boiled.
  5. Cook the carrots in boiling water for 45 seconds and quickly submerge them into the ice bath for 30 seconds.
  6. Strain the carrots and add to leeks.
  7. Add salt and pepper, red pepper flakes and grated cheese. You may also add light cream if you want to make it more of a thick creamy sauce.
  8. Let cook for about 3-5 minutes until the carrots get more tender. Top with cheese and enjoy!