Dehydrated Recipes

Carrot and Parsnip Fettuccine | Commercial Dehydrators

A delicious, healthy "pasta" that’s a delicious alternative to traditional fettuccine. Made with carrot and parsnip, this dish will bring as many nutrients to your diet as it does flavor.

Shop Nutrition Products
Machine recommendation
Recommended machine
Servings Icon
Serves
4
Prep time icon
Prep time
10 minutes
Dehydration time icon
Dehydrating time
2 hours
Ingredients
  • 2 portabello mixed mushrooms
  • 1/2 cup pumpkin seeds
  • 2 tablespoons olive oil, divided
  • 2 large-size parsnips
  • 2 -3 large-size carrots
  • Salt and pepper
  • 1 garlic clove
  • 1 cup cherry tomatoes

For Pesto:

  • 1/4 tsp cumin
  • 1/2 tsp Himalayan crystal salt
  • 1 large-sized garlic clove, minced
  • 2 tbsp lime juice
  • 3 tbsp olive oil
  • 1/2 bunch cilantro
  • 1/2 cup raw pumpkin seeds, soaked 1 hour  
Ingredients
macros
  • 2 portabello mixed mushrooms
  • 1/2 cup pumpkin seeds
  • 2 tablespoons olive oil, divided
  • 2 large-size parsnips
  • 2 -3 large-size carrots
  • Salt and pepper
  • 1 garlic clove
  • 1 cup cherry tomatoes

For Pesto:

  • 1/4 tsp cumin
  • 1/2 tsp Himalayan crystal salt
  • 1 large-sized garlic clove, minced
  • 2 tbsp lime juice
  • 3 tbsp olive oil
  • 1/2 bunch cilantro
  • 1/2 cup raw pumpkin seeds, soaked 1 hour  
Instructions
  1. Use a spoon to remove brown stuff from the Portobello mushroom cap and cut into thin slices. Mix sliced mushroom and cherry tomatoes with 1 tbsp oil, pepper, garlic and salt by tossing to coat well. Spread on a dehydrator sheet and dehydrate at 135°F (57°C) for 1 to 2 hours. The mushrooms should look slightly cooked or soft.
  2. In the meantime, peel parsnip and carrots into thin ribbons with a vegetable peeler. Pour into a large-size bowl and drizzle a little olive oil over vegetables.
  3. Mix carrot and parsnip fettuccine with the pumpkin seed pesto by tossing. Use your hands to work pesto into "fettuccine" because the pesto can be quite thick. The coated vegetable should be well mixed with the marinated mushrooms and cherry tomatoes. Trickle with pumpkin seeds and serve.
This article continues
Premium COMMERCIAL & INDUSTRIAL FOOD DEHYDRATORS
ENGINEERED & DESIGNED FOR THOSE WHO ARE SERIOUS ABOUT DEHYDRATING
main image
Accessories

20 x 30cm Premium Silicone Non-Stick Mesh Mats

Each
$ 54.95 
main image
Accessories

20 x 30cm Premium Silicone Non-Stick Solid Mats

Each
$ 49.95 
main image
Accessories

20 x 30cm Stainless Steel Mesh Tray

Each
$ 101.95 
SALE 28% OFF
Most Popular
Main image
SALE 54% OFF
Large Capacity
Main image
Main image
High-Capacity Industrial Dehydrators

1 Trolley / 30 - 60 Tray / 8.8 - 17.7m² Total tray area

starting
price
$ 42,559.00 
Main image
High-Capacity Industrial Dehydrators

2 Trolley / 60 - 120 Tray / 17.7 - 35.3m² Total tray area

starting
price
$ 59,995.00 
Main image
High-Capacity Industrial Dehydrators

4 Trolley / 120 - 240 Tray / 35.3 - 70.7m² Total tray area

starting
price
$ 89,995.00 
Machine recommendation
Main image
Prep time icon
Serves
4
Prep time icon
Prep time
10 minutes
Dehydration time icon
Dehydrating time
2 hours
Ingredients
  • 2 portabello mixed mushrooms
  • 1/2 cup pumpkin seeds
  • 2 tablespoons olive oil, divided
  • 2 large-size parsnips
  • 2 -3 large-size carrots
  • Salt and pepper
  • 1 garlic clove
  • 1 cup cherry tomatoes

For Pesto:

  • 1/4 tsp cumin
  • 1/2 tsp Himalayan crystal salt
  • 1 large-sized garlic clove, minced
  • 2 tbsp lime juice
  • 3 tbsp olive oil
  • 1/2 bunch cilantro
  • 1/2 cup raw pumpkin seeds, soaked 1 hour  
Ingredients
macros
  • 2 portabello mixed mushrooms
  • 1/2 cup pumpkin seeds
  • 2 tablespoons olive oil, divided
  • 2 large-size parsnips
  • 2 -3 large-size carrots
  • Salt and pepper
  • 1 garlic clove
  • 1 cup cherry tomatoes

For Pesto:

  • 1/4 tsp cumin
  • 1/2 tsp Himalayan crystal salt
  • 1 large-sized garlic clove, minced
  • 2 tbsp lime juice
  • 3 tbsp olive oil
  • 1/2 bunch cilantro
  • 1/2 cup raw pumpkin seeds, soaked 1 hour  
Instructions
  1. Use a spoon to remove brown stuff from the Portobello mushroom cap and cut into thin slices. Mix sliced mushroom and cherry tomatoes with 1 tbsp oil, pepper, garlic and salt by tossing to coat well. Spread on a dehydrator sheet and dehydrate at 135°F (57°C) for 1 to 2 hours. The mushrooms should look slightly cooked or soft.
  2. In the meantime, peel parsnip and carrots into thin ribbons with a vegetable peeler. Pour into a large-size bowl and drizzle a little olive oil over vegetables.
  3. Mix carrot and parsnip fettuccine with the pumpkin seed pesto by tossing. Use your hands to work pesto into "fettuccine" because the pesto can be quite thick. The coated vegetable should be well mixed with the marinated mushrooms and cherry tomatoes. Trickle with pumpkin seeds and serve.
more recipes
Dehydrated Vegetables

Zucchini Chips | Commercial Dehydrators

If you love zucchini but want a healthier snack then this is the recipe for you. Zucchini chips are shaped by using a mandolin and dehydrating them in a dehydrator until crispy. It's an easy way to make your favorite vegetable into a tasty chip!

Read more
Dehydrated Vegetables

Zucchini and Summer Squash Baby Food | Commercial Dehydrators

With this Zucchini and Summer Squash Baby Food, you can know exactly what goes in it. This purees taste great and is easy to make. Give your baby a flavor that they will love!

Read more
Dehydrated Vegetables

Veggie Hash Browns | Commercial Dehydrators

These tasty Veggie Hash Browns are great to keep in the cupboard as they only take a few minutes to prepare and then you have freshly made hash browns that can be thrown on top of your veggie burger or into a salad. The crunchy texture is the perfect compliment to any dish!

Read more
Dehydrated Vegetables

Veggie Egg Scrambler | Commercial Dehydrators

Quick and easy healthy breakfast, packed with high-quality protein and fiber. Made in only 5 minutes! Enjoy as is or add some of your favorite veggies or cooked chicken, bacon, or even sausage for a heartier meal.

Read more
Back to TopBack to Recipes Home

Author Details

Kate Joncheff

Kate spends her days doing life as a mother of two young boys, working on her organic vegi garden and developing organic recipes that she shares with her friends via instagram. Researching and documenting comes naturally to Kate as share has a flare for design and photography.

https://www.instagram.com/katejoncheff/