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!
Ingredients
- 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
Tried this recipe?Let us know how it was!