Colorful spiralized heirloom carrots create a veggie pasta that has more crunch than your standard zoodle — and the colors are so pretty! Topped with a sunflower seed cheese sauce, this unique pasta dish is ideal for those who crave a cheesy pasta dish with no gluten and no nuts!

Heirloom Carrot Pasta With a Sunflower Cheese Sauce [Vegan, Gluten-Free]



For the Sunflower Sauce:

  • 1/4 cup sunflower seeds
  • 1/2 cup water
  • 1 tablespoon soy sauce (tamari for gluten-free)
  • 1/2 teaspoon smoked paprika
  • 1 yellow onion
  • 2 cloves of garlic
  • 1 teaspoon gluten-free white miso
  • 1 tablespoon nutritional yeast

For the Pasta:

  • 4 heirloom carrots


  • Dissolve 1/2 teaspoon of sea salt in 1/2 cup of water. Add sunflower seeds, cover with a breathable material, and leave to soak overnight, or for at least 8 hours.
  • Saute 1 chopped yellow onion and 2 garlic cloves in a pan with a teaspoon of olive oil. Cook until onion is translucent.
  • Rinse the sunflower seeds, and puree in a blender with the cooked garlic and onion, 1 tablespoon soy sauce (or tamari), 1/2 teaspoon of smoked paprika, 1 heaping teaspoon of white miso, 1 tablespoon nutritional yeast, and 1/2 cup of water. Blend until smooth.
  • Peel and cut 4 large heirloom carrots into thin strips, using a julienne peeler or spiralizer will make your life a lot easier. The goal is to make pasta-like strips.
  • Add a bit of water to a pot, bring to a boil. Place steamer basket in the pot, cover and steam the carrots for a minute.
  • Divide carrot pasta in 2 bowls, pour sauce on top, and serve with some fresh alfalfa sprouts or with a handful of roasted pumpkin seeds.

Nutritional Information

Total Calories: 396 | Total Carbs: 40 g | Total Fat: 21 g | Total Protein: 16 g | Total Sodium: 1666 g | Total Sugar: 18 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.