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Carrot Pasta with Beetroot Sauce Recipe

Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Course dinner, lunch, Salad
Servings 2 serving


  • Blender


For the pasta

  • 1 pumpkin I used butternut squash
  • 1 carrot

For the sauce

  • 1/3 cup raw beetroot medium dice
  • 1/3 cup walnuts
  • 1/3 cup hemp seeds
  • 1/3 cup flaxseed meal
  • 1/4 cup macadamia nut
  • 1/4 cup spring onion use the green part
  • 1/3 cup fresh lemon juice
  • 1/3 cup filtered water
  • 2 Tbsp maple syrup


  • Using your spiral slicer or julienne peeler, make noodles out of all of the pumpkin and carrots. It will be more difficult to make the noodles once there are only a few inches of pumpkin and carrot left, so you can grate what’s left of the carrot. Place all pumpkin carrot noodles into a beautiful large serving bowl.
  • Now combine all dry ingredients in a food processor and blend for 1 minute.
  • Then add the wet ingredients and blend together until smooth and creamy. Give it a try and adjust sweetness and lemon juice as well as spring onions as you like. Add water until you have the perfect consistency for the pasta.
  • Sprinkle some spring onions on top and there you go living food right on your plate enjoy!!
Keyword raw vegan, gluten-free, vegetarian