Carrot Fettuccine Food

Vegan Carrot Fettuccine with Cilantro Pesto

Carrot Fettuccine

Vegan Executive Chef and author of “Eat Raw, Eat Well” Doug McNish demonstrates how to make a Carrot Fettuccine with Cilantro Pesto

Ingredients for Carrot Fettuccine

  • 2 large carrots
  • 1 cup Extra Virgin Olive Oil
  • 1/4 cup + 2 tbsp lemon juice
  • 1 tsp sea salt
  • 1/2 cup hemp seeds
  • 1/2-1/3 cup Cilantro Pesto
Ingredients for Cilantro Pesto
  • 2 bunches fresh basil
  • 3-4 cloves of garlic
  • 1/2 cup hemp seeds
  • 1 cup olive oil
  • Sea salt to taste

Using a wide strip vegetable peeler, peel the carrots into long, even strips, stack then on top of each other and slice them into fettuccine sized strips.  Add to bowl with olive oil, sea salt and lemon juice.  Let it sit for 5-10 minutes and the carrots will soften.  Add the Cilantro Pesto and hemp seeds and mix well.  Take a dollop of pesto and drag along the plate.  Put the Carrot Pasta in the center of the plate and add extra hemp seeds and cilantro for garnish.  Enjoy!

For more videos by Doug McNish check out the food section at

More About Doug McNish After attending George Brown Culinary Chef Program, Doug took an apprenticeship and continued to hone his skills learning the inner workings of a busy professional kitchen. After working for Toronto’s best chefs in some of the most challenging atmospheres he found that he needed to make a change. By taking what he already knew from his years of culinary training he began to relearn how to prepare food in a healthier light. Pairing this with a deep concern for the planet and the welfare of all it’s inhabitants the next most logical step was to become vegan. Since then Doug has taken healthy, organic, plant based cuisine to a whole new level.

Challenging mainstream thought on diet and ethics, he continues to create inspired dishes using the highest quality ingredients possible. He has been featured in publications both online and print, is a contributor to various magazines, makes appearances on national television, is a plant based consultant and is an internationally published author. His first cook book Eat Raw, Eat Well, 400 Raw, Vegan and Gluten Free Recipes was published in March 2012 and which recently won the World Gourmand Cookbook Award for the best vegetarian cookbook in the world.  You can find more information about Doug at