Pasta with Shaved Carrots and Carrot Green Sauce

A visit to the farmer’s market is inspiring, uplifting and one of the finest ways to start a morning. There is a local one, not too far from our home, that brings lovely spread of seasonal produce every week. On certain Fridays, I worry less about morning cleaning or prepping lunch and instead, I make a trip to the market. I walk pass the stalls at a slow pace, taking time to explore. There are huge bunches of vibrant greens, purple cauliflowers, baby artichokes and tender asparagus all screaming spring. And there in the corner, I see colorful spring carrots with feathery leaves attached to it. These are my favorites. I pick a bunch, placing it very carefully in my bag, making sure not to spoil the lovely greens.


Recipe ideas start flowing in and I am already dreaming of our next meal.


pasta with shaved carrots and carrot green sauce | Playful Cooking


I remember a silly act I did last year. When I came home one spring morning with a bag full of these carrots, I chopped off the tops and threw it without even thinking through. It was only after I spoke to mom the next day, it occurred to me that it’s edible. Lesson learnt!


This time, I knew exactly what I wanted to do.


Trimming Carrot Greens | Playful Cooking

Carrot Green Sauce | Playful Cooking


Few months’ back, a friend had shared a cilantro chutney recipe with me while sipping wine at a party. It has peanuts, coconut flakes, cumin and cilantro, which I thought was a lovely flavor blend. I wanted to try it this time but with the feathery carrot greens. I updated her recipe a tad bit by adding olive oil to give it a creamy sauce like texture.


shaving spring carrots | Playful Cooking


pasta with shaved carrots and carrot green sauce | Playful Cooking


Tossed the shaved carrots, boiled pasta with the spicy creamy sauce and it turned into a beautiful spring lunch. Just the image I had while buying these carrots.


Pasta with shaved carrots and carrot green sauce

Prep Time30 mins
Cook Time10 mins
Total Time40 mins
Author: Kankana Saxena


for the carrot green sauce

  • 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
  • 2 tablespoons peanuts
  • juice of half lemon
  • 2/3 cup extra virgin olive oil
  • salt to taste

rest of the ingredients

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


  • 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.
  • Using a vegetable peeler, peel the carrots into thin strips.
  • 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.
  • Toss everything together and serve warm.
  • Feel free to add some feta or parmesan cheese on top.


Serving: 1Servings


pasta with shaved carrots and carrot green sauce | Playful Cooking

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Comments are closed.

  • Reese@SeasonwithSpic
    [email protected]
    May 17, 2013 at 9:20 AM

    What a colorful & fun dish! How funny that all the ladies think alike – your action shots & the blue bangles. They caught my eyes first, then I see everyone says the same thing when I scrolled down the comment section:) Makes me feel like I am at your house, enjoying the dish with a bunch of friends of yours.A fun party it would be.

  • Radhika Vasanth
    Radhika Vasanth
    May 13, 2013 at 10:19 PM

    Love those bangles K, it makes the picture stand out. I wouldn’t have thought of making a pasta sauce from carrot greens.

  • Nusrat Azim
    Nusrat Azim
    May 7, 2013 at 5:53 AM

    Picture#3 …your hand, and the bangles,and that blue hue in your wrist is such a joy to watch 🙂 Adorable photography. Love.

  • Cookie and Kate
    Cookie and Kate
    May 6, 2013 at 11:36 AM

    I must confess I haven’t made it to the farmers’ market yet this year. I’ll have to change that next weekend! I’m so intrigued by the flavor combination in this green sauce. It sounds delightful.

  • Mallika
    May 6, 2013 at 9:35 AM

    Loved ur idea of using carrot greens. I’ve never seen carrot greens in India, except on my trips to hill stations like Ooty and Munnar. Lovely styling and a beautiful recipe.

  • jehanne
    May 6, 2013 at 5:57 AM

    That’s very clever, I never thought the greens can be used, but we rarely get that kind of super fresh carrots with greens attached to them! Now, now you make even the simplest of pasta looks so delicious!

  • Pia
    May 5, 2013 at 10:41 AM

    love, love the new look, kankana! it’s clean and crisp, nd the logo is perfectly playful. so well done!
    and a favourite from this post – pretty hand with pretty bangles. khub shundor chhobi ta 🙂

  • Ananda Rajashekar
    Ananda Rajashekar
    May 5, 2013 at 8:28 AM

    Love the pictures in actions Kankana! Blue and green bangles adds the special zing and brings the life in the pictures! i feel it right in here so vivid! What a shame i threw carrot green two weeks before now i know what to do next time! Girl i’m going to dream these pictures! can’t wait to meet you in person soon and give a squeezing hug to say how much i love your pictures and ofcourse you!

    • Kankana Saxena
      Kankana Saxena
      May 5, 2013 at 10:08 AM

      Thanks babe, hand shooting is difficult but fun at the same time 🙂 So glad you liked it and I too hope we get to meet someday, somewhere! (((hugs)))

  • Nik@ABrownTable
    [email protected]
    May 4, 2013 at 6:44 PM

    That looks so delicious. I too toss out the greens since I never really pay much attention to them. However, thanks to you I can now look at them in a different light and cook them more often!

  • Abby@TheFrostedVegan
    [email protected]
    May 4, 2013 at 7:19 AM

    Look at the gorgeous colors of those carrots, love! I also really enjoy recipes that can use the bits that we would normally throw away.

  • Zach
    May 4, 2013 at 6:47 AM

    Your photos are stunning and your recipes sound delectable. We would love for you to share them at The Feasting Eye is still a bit new, but I think you will like what you see :-).

  • Helene D'souza
    Helene D'souza
    May 4, 2013 at 6:06 AM

    What a wonderful pasta. Just love your pictures, they are so inspiring and I feel like going into the kitchen and making your recipe now. 🙂

  • Lail | With A Spin
    Lail | With A Spin
    May 3, 2013 at 10:39 PM

    Love the idea of carrot green sauce. Never used them. Thanks for the idea.