Carrot Fettuccine with a Creamy Pesto Sauce


  • 3 medium carrots, spiraled into ribbons
  • 1 Tbsp coconut oil
  • 1 tsp garlic
  • 1/4 of a lemon, juiced
  • 3 Tbsp coconut milk
  • 3 Tbsp water
  • 1/4 cup fresh basil
  • 1 broccoli stalk
  • 1/4 cup olive oil
  • salt and pepper to taste


  1. In a steamer pot, steam the carrot ribbons for about 10 minutes
  2. in a skillet over medium heat, melt the coconut oil
  3. Add the carrots to the skillet and cook for 30 minutes, while you are prepping the pesto sauce
  4. In a Nutribullet cup or small blender, add the rest of the ingredients
  5. Pulse until smooth and creamy, adding more coconut milk and/or water as desired
  6. Add the pesto to the skillet when there is about 5 minutes left
  7. Stir to distribute the pesto evenly, remove from heat and serve

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