Who says pasta needs to be heavy and beige-colored? This Szechuan Spiced Carrot Fettuccine is light, vibrant, mouthwatering, spicy, flavorful, and energizing! The carrots are slightly crunchy and truly elevate in flavor when paired with the Szechuan sauce, veggies, and zesty tahini garlic paste. It's a bowl of spicy goodness with some tomato ketchup added for tang and sweetness.

Szechuan Spiced Carrot Fettuccine [Vegan]



For the Tahini Garlic Paste:

  • 2 garlic cloves, chopped
  • 1 teaspoon ginger, chopped
  • 1 teaspoon tahini paste
  • 2 teaspoons soy sauce
  • 1 teaspoon salt
  • 1/2 teaspoon ground pepper

For the Szechuan Sauce:

  • 1 1/2 tablespoons olive oil
  • 1/4 cup julienned yellow bell pepper
  • 1/4 cup julienned orange bell pepper
  • 1/2 cup spring onions, sliced diagonally
  • 100-gram container Szechuan sauce
  • Salt, to taste
  • 1/2 teaspoon ground pepper
  • 1 teaspoon hot sauce
  • 1 1/2 tablespoons tomato ketchup

For the Carrot Fettuccine:

  • 8-10 carrots, peeled
  • Ice cold water

For Garnish:

  • Spring onions
  • Sesame seeds


To Make the Carrot Fettuccine:

  1. Peel carrot into ribbons. Soak in ice cold water for 15 minutes. Drain and set aside.
  2. In a mortar and pestle, add ginger, garlic, tahini paste, soy sauce, salt, and pepper and grind well.

For Veggie Szechuan Sauce:

  1. Pour oil in a large pan, and heat on medium-low.
  2. Heat oil in a pan. Add julienned bell peppers. Add spring onions and sauté for 1 minute.
  3. Add tahini garlic paste, and Szechuan sauce. Mix well and cook for another minute.
  4. Add salt, pepper, hot sauce, and mix well. Cook for 1 minute. Add tomato ketchup and cook 2 minutes.
  5. Turn off heat. Add carrot ribbons and toss well.
  6. Pour into a serving dish, top with fresh carrot ribbons, spring onions and sprinkle with sesame seeds. Serve immediately.