Creamy Carrot Pasta

Yes – pasta sauce made with carrots! The flavor is unbelievable and the process is so simple, this dish should be as common as spaghetti and meatballs!

Carrot pasta sauce? What? Carrots are meant for cakes and dipping in ranch dressing. That’s what I used to think, but I was so wrong! This pasta sauce is SO creamy, and the flavor is absolutely delicious! It’s savory, garlicky, spicy, and the carrots add a subtly sweet flavor that makes this pasta unique and irresistible. It’s also so easy to make – I usually hate prepping carrots because they take so long to chop up, but everything is boiled and blended for this sauce, so there is minimal chopping required! This will always be in my rotation of crowd pleasers, and I love making a big pot on Sundays and having it for lunch all week. 😊

Ingredients:

• 16 oz pasta of choice
• 1/4 cup saved pasta water
• 2 tbsp olive oil
• 1 yellow onion, diced
• 5 garlic cloves, minced
• 2 cups low sodium veggie broth
• 4 small-medium carrots, peeled and sliced
• 1/3 cup raw, unsalted cashews
• 2 tbsp white miso paste
• 1/4 tsp red pepper flakes
• 1/2 tsp ground sea salt
• 1/4 tsp ground black pepper

Method:

• Prep your veggies: peel and slice the carrots, mince the garlic and onion.
• Cook your pasta according to the al dente instructions on the box. Save 1/4 cup of pasta water.
• In a medium saucepan, heat the olive oil. Add the onions and saute for 3-4 minutes or until translucent and fragrant. Add the garlic and cook for another minute.
• Add the vegetable broth, carrots, and cashews. Bring to a boil, cover, lower to a simmer, and cook for 20 minutes.

• Transfer this mixture to a high powered blender along with the white miso paste, red pepper flakes, salt, and pepper. Blend until smooth. Taste and adjust spices as needed.

• Combine with the pasta and saved pasta water. Enjoy & share!

Creamy Carrot Pasta

I was skeptical about this idea before I tried it… but now I crave this pasta sauce at least twice a month! It's so creamy, satisfying, and has just the right amount of kick to it!

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Main Course

Servings 8

Calories 292 kcal

Ingredients

  

1x2x3x

• 16 oz pasta of choice
• 1/4 cup saved pasta water
• 2 tbsp olive oil
• 1 yellow onion diced
• 5 cloves garlic minced
• 2 cups low sodium vegetable broth
• 4 small-medium carrots peeled and sliced
• 1/3 cup cashews raw, unsalted
• 2 tbsp white miso paste
• 1/4 tsp red pepper flakes
• 1/2 tsp sea salt
• 1/4 tsp black pepper

Instructions

 

• Prep your veggies: peel and slice the carrots, mince the garlic and onion.
• Cook your pasta according to the al dente instructions on the box. Save 1/4 cup of pasta water.
• In a medium saucepan, heat the olive oil. Add the onions and saute for 3-4 minutes or until translucent and fragrant. Add the garlic and cook for another minute.
• Add the vegetable broth, carrots, and cashews. Bring to a boil, cover, lower to a simmer, and cook for 20 minutes.
• Transfer this mixture to a high powered blender along with the white miso paste, red pepper flakes, salt, and pepper. Blend until smooth. Taste and adjust spices as needed.
• Combine with the pasta and saved pasta water. Enjoy & share!

Nutrition

Calories: 292kcalCarbohydrates: 48gProtein: 9gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 311mgPotassium: 202mgFiber: 3gSugar: 3gVitamin A: 107IUVitamin C: 2mgCalcium: 24mgIron: 1mg

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