Pesto-Coated Carrot and Parsnip Fettucini

Every time I look at that picture, I think, “Wow, you could really fool someone into believing that it’s a big bowl of pasta.”  Sure, there are the uneven ends that make it look a bit funky, but if you aren’t paying attention, you could be tricked. In fact, that there is just a bunch of parsnips and carrots that have been peeled into thin ribbons.  Amazing, isn’t it?

There was no reason for this recipe to be as successful as it was.  Believe me, I was skeptical.  The folks at Easy Eats passed it along and asked me to write a blog post for them in conjunction with the release of a new gluten-free cookbook.  But this recipe isn’t just gluten-free… it’s vegan and it’s raw.

The raw food movement is even more intriguing to me than veganism.  From my perspective, there’s nothing that can surpass the challenge of making a delicious meal without touching a flame.  I want to sauté everything in butter, I want to roast and steam.  I want to “cook”.

Some might say that this isn’t really cooking… and they’d be completely wrong.  Curing is definitely cooking.  It changes the flavors and textures and you are ultimately left with manipulated ingredients.

If you don’t believe me, I urge you to make this Pesto-Coated Carrot and Parsnip Fettucini.

Pesto-Coated Carrot and Parsnip Fettucini

Source: Eat Raw, Eat Well by Doug McNish

Serves 4

3 large carrots, peeled
3 large parsnips, peeled
1 tablespoon cold-pressed (extra-virgin) olive oil
1/4 cup freshly squeezed lemon juice, divided
1 1/2 tablespoons fine sea salt, divided
3/4 cup cold-pressed hemp or olive oil
1/2 cup raw shelled hemp orsunflower seeds
3 cloves garlic
2 cups fresh cilantro, chopped

Using a vegetable peeler, peel the carrots and parsnips into long, thin strips, dropping them into a bowl as completed. Add the tablespoon of olive oil, 1 teaspoon of lemon juice, and 1/4 teaspoon of salt and toss until the vegetables are well-coated. Set aside for 10 minutes, until the carrot and parsnip strips have softened.

In a food processor fitted with a metal blade, process the remaining oil, hemp or sunflower seeds, garlic, and the remaining lemon juice and salt, until the mixture is somewhat smooth but the seeds retain some texture. Add the cilantro and continue to process the mixture until it is chopped and blended, stopping the motor once to scrape down the sides of the work bowl.


  • May 11, 2012 - 8:01 am

    Russell at Chasing Delicious - You fooled me! It may be that I just woke up and am still lying in bed but even while I read the post, I kept thinking, “my gosh that pasta looks scrumptious.” I am in love with the idea of it being carrots and parsnips though – those are two of my favs!ReplyCancel

  • May 11, 2012 - 8:07 am

    Katrina @ Warm Vanilla Sugar - This looks fabulous! Awesome idea!ReplyCancel

  • May 11, 2012 - 8:22 am

    Marc @ NoRecipes - Yum! I love veggie noodles! I do an asparagus linguine in pesto using a negicutter for the asparagus.ReplyCancel

  • May 11, 2012 - 8:22 am

    Ken┃hungry rabbit - Just like Russell, you fooled me as well. A fresh take with bold flavors. LOVE!ReplyCancel

  • May 11, 2012 - 8:53 am

    Joanne - I literally gasped when I saw that photo. It just looks so spectacular!

    If you spend more than fifteen minutes preparing something and none of those involve pulling some pre-cooked food from the freezer and throwing it in the oven or microwave, then I consider it cooking. And this is cooking at it’s finest! Who knew raw could look SO GOOD.ReplyCancel

  • May 11, 2012 - 8:55 am

    baker in disguise - it really does look like pasta!!! it looks beyond amazing!! this sounds perfect for summer.. that first pic has me hooked!!!ReplyCancel

  • May 11, 2012 - 8:59 am

    Suzi - Wow, I thought it was pasta, this looks fantastic, I’ve made this with zucchini but never carrots and parsnips. Definitely going to try this.ReplyCancel

  • May 11, 2012 - 9:42 am

    Megan - I thought it was a bowl of pasta! And I was so impressed you made two different kinds. Ha. It’s absolutely picture-perfect. Sounds like a fabulous dish.ReplyCancel

  • May 11, 2012 - 10:16 am

    Bev Weidner - GEEE-ORRRR-GEOUS.ReplyCancel

  • May 11, 2012 - 10:18 am

    Jenni - I want to cook, too. I have a hard time w/some vegetables since they have that weird wet-crunchy thing when raw, but turning them into thin, delicate ribbons could definitely help with that.ReplyCancel

  • May 11, 2012 - 10:43 am

    Georgia @ The Comfort of Cooking - Wow, what a creative way to serve some of my favorite vegetables! This looks so delicious, Brian. You are quite talented!ReplyCancel

  • May 11, 2012 - 10:50 am

    Naomi - How cool is this recipe! Love it! No carb- wow. Looks and sounds Delish. I love that second shot!ReplyCancel

  • May 11, 2012 - 11:00 am

    thelittleloaf - My boyfriend is on a crazy no carb diet at the moment and will LOVE you for this…bookmarking right now, amazing!ReplyCancel

  • May 11, 2012 - 11:34 am

    Lauren at Keep It Sweet - That looks fabulous, I love having veggies in the form of pasta but have never tried it with carrots or parsnips!ReplyCancel

  • May 11, 2012 - 1:37 pm

    Thyme (Sarah) - This will come in handy for us. Just returned from vacation and we’re going carb free for awhile. Something like this will fit in nicely next to our fish recipes we have lined up.ReplyCancel

  • May 11, 2012 - 2:08 pm

    Jeanette - I have been intrigued by raw food “cooking” as well. This looks just like fettucini – beautiful!ReplyCancel

  • May 11, 2012 - 4:14 pm

    Jess - Dang! I like pesto on everything, but this is definitely the healthiest option I’ve ever seen. It looks fantastic.ReplyCancel

  • May 11, 2012 - 9:51 pm

    Georgie - It really does look like a bowl of pasta! I actually would consider this a bowl of vegetarian pasta! I want some now!ReplyCancel

  • May 11, 2012 - 9:54 pm

    Sommer@ASpicyPerspective - Sneaky…. I like it!!

    We order the zucchini “pasta” at a favorite Jamaican restaurant and its so good.ReplyCancel

  • May 11, 2012 - 10:17 pm

    Amy @ FragrantVanillaCake - This dish is so beautiful and it sounds amazing! I love the idea of a raw fettucini and the carrots and parsnips would be wonderful with the pesto! Love it :)!ReplyCancel

  • May 12, 2012 - 3:35 pm

    MikeVFMK - That is one helluva good looking bowl of pasta. And the yum factor? So high!! Love this recipe, Brian!ReplyCancel

  • May 12, 2012 - 5:52 pm

    Alison @ Ingredients, Inc. - This is calling my name! Fabulous!ReplyCancel

  • May 13, 2012 - 1:18 am

    Roxana GreenGirl { A little bit of everything} - You had me fooled! I really thought those are linguine and I was wondering if you put carrot juice in the dough to get that color.

    Lovely and delicious dish BrianReplyCancel

  • May 13, 2012 - 12:59 pm

    Holly - This looks fabulous. I love vegetable “pasta.” I’m sad to see there is no actual pesto involved in the original recipe though. :)ReplyCancel

  • May 13, 2012 - 1:44 pm

    DB-The Foodie Stuntman - Congratulations on making the foodbuzz Top 9!ReplyCancel

  • May 13, 2012 - 7:18 pm

    Lora @cakeduchess - I wish I had more time to explore healthy raw dishes. This dish looks so fresh and flavorful…wonderful for those cutting carbs or that have gluten issues. Just love. <3ReplyCancel

  • May 14, 2012 - 7:23 am

    Carolyn - It really DOES look like pasta. Beautifully presented, Brian.ReplyCancel

  • May 14, 2012 - 1:53 pm

    Shelly - Dude. So trying this.ReplyCancel

  • May 16, 2012 - 6:37 am

    Jeanne @ CookSister! - Love this! I’ve always wanted to try making vegetable “pasta” – your photos are an inspiring reminder.ReplyCancel

  • May 16, 2012 - 4:03 pm

    Andrew Frishman - Mnnn. . . I LOVES me some pesto, especially when it is trompe l’oeil and trompe la bouche.

    la honestidad no es siempre la mejor políticaReplyCancel

  • May 17, 2012 - 1:46 pm

    Jen @ My Kitchen Addiction - What a stunning dish! I am patiently waiting for some garlic scapes from our CSA to make a big batch of garlic scape pesto… And, I have a feeling I know exactly how I will use some of it.ReplyCancel

  • May 17, 2012 - 5:03 pm

    Becs @ Lay the table - I found out about the raw food diet last year and was really intrigued by it. I found the problem was that you needed a dehydrator to make a lot of stuff! This looks like a great dish to try though :)ReplyCancel

  • May 18, 2012 - 10:34 am

    Friday Favorites – Episode 133 | my kitchen addiction - […] they often do on Brian’s site, the photos of this Pesto-Coated Carrot and Parsnip Fettucini from A Thought for Food immediately caught my attention.  I had barely scrolled past the first picture to start reading […]ReplyCancel

  • May 18, 2012 - 2:08 pm

    Rachel Cooks - This looks awesome! Could have fooled me!ReplyCancel

  • May 24, 2012 - 1:59 pm

    Sarah - I had to look very closely at the top picture to be convinced it wasnt pasta! Amazing, vibrant colors- a perfect summer salad!ReplyCancel

  • July 2, 2012 - 1:25 pm

    BLOGGER CRUSH - […] would have to be my food processor, which I use at least three times a week to make everything from pesto to […]ReplyCancel

  • July 2, 2012 - 5:33 pm

    Recipe Roundup - June 2012 | Food for Foodies by This American Bite - […] and Walnut Salad from With Style and Grace is a “must-make”, as is Brian’s Pesto Coated Carrot and Parsnip Fettucini makes for a tempting dinner.  In keeping with the summer salad theme, Smitten Kitchen shared a […]ReplyCancel

  • July 27, 2012 - 2:48 pm

    This American Bite - Thank you for sharing this recipe, this dish caught my eye I have included it in my June Recipe Roundup at This American Bite.ReplyCancel

  • December 20, 2012 - 4:43 pm

    a farmer in the dell - wow! this looks amazing. thanks for the recipe!ReplyCancel

  • January 6, 2014 - 5:14 am

    38 Delicious Paleo Dinner Recipes - […] Pesto-Coated Carrot and Parsnip Fettucini source @ athoughtforfood […]ReplyCancel

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