Heat the oil in a large sauté pan over a medium heat. Then add the shallot, garlic, and ginger paste and cook until fragrant, about 5 mins. Next, add the turmeric, cumin, crushed red pepper, salt and pepper to the oil and cook for 2 mins, stirring occasionally. Finally, add the carrot juice, coconut milk, and juice from 1 lime to the sauté pan, stirring to combine. Cook over a medium heat for 30 mins, stirring occasionally, until the sauce thickens.
Add fettuccine with a pinch of salt to boiling water. Boil 5–7 mins. After draining, add the fettuccine to the sauce in the sauté pan, along with the carrot ribbons, cilantro and butter. Toss to combine until the butter is melted.
Serve with lime wedges and sriracha
Barbara is a self-taught foodie. From a young age, being in the kitchen has always been fascinating to her. Developing recipes using all of Borgatti’s pasta products is a dream job come true.