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Herbed Carrot Spaghetti with Pine Nuts

Servings: Serves 6


1 teaspoon Virgin Coconut Oil in Glass Jar, Organic
3 cups carrots, peeled and ribboned
2 teaspoons chopped tarragon
1 teaspoon Agave Nectar, Light & Organic
¼ teaspoon salt
2 cups broccoli, large chop
1 cup Pine Nuts, Raw Organic

Vegetarian pasta lovers will rejoice with just one bite of this ridiculously tasty dish. Instead of glutinous pasta we’re using fresh carrot ribbons and sautéing them in flavorful coconut oil, then tossing in fresh tarragon, broccoli, pine nuts and agave nectar to create a truly flavorful vegetarian dish that will please the most discerning pasta palate.


  1. In a wok, place 1 teaspoon of coconut oil on medium heat.
  2. Place 3 cups of ribboned carrots in the pan.
  3. Continue to cook until carrots have reduced to ½ original amount.
  4. Toss in tarragon, agave nectar, and salt until carrots are fully coated.
  5. Add broccoli and pine nuts.
  6. Continue to cook for 5 minutes and serve.


Serving Size: 1 cup

Calories: 230
Total Fat: 20 g
Saturated Fat: 2.5 g
Protein: 5 g
Total Carbohydrate: 9 g
Dietary Fiber: 3 g
Cholesterol: 0 mg
Iron: 3 mg
Sodium: 125 mg
Calcium: 22 mg


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