Alright, fellow plant enthusiasts - are you ready for another mind bending recipe? Today, we're making a pasta sauce made of (drumroll please):
🙌🥕Carrots 🥕🙌
Yeah that's right, we're making a creamy carrot pasta sauce. But let me tell you, it's not just a sauce; it's a whole new level of veggie enchantment that's destined to revolutionize your pasta game. Let's talk about silky smoothness – thanks to the culinary superstars known as cashews, this sauce takes creaminess to a whole new universe of delight. If you're looking for a plant based pasta sauce, I think you'll really enjoy this one!
Imagine the vibrant embrace of carrots and onions as they dive into this creamy cashew symphony. And hold onto your taste buds because once everything whirls together in a blender ballet, the result is a sauce so luxuriously smooth, you'll wonder if it's a gourmet illusion. I assure you, it's real, and it's spectacular.
But here's the thrilling part: you're cordially invited to the most delicious adventure of your life! If you're ready to upgrade your pasta evenings and turn humble veggies into stars of the show, the Carrot and Onion Pasta Sauce is your key to a flavor-packed wonderland. So, let's take this culinary ride together, celebrating the harmony of taste and nutrition in a dish that's as delightful as it is scrumptious!
If you're looking for more plant based pasta sauces, I would recommend my Spinach Pesto sauce as well!
Creamy Carrot Pasta Sauce
Equipment
- 1 Blender
Ingredients
- 8 - 10 oz of Pasta (I used Orecchiette. For a gluten-free version, just use a veggie or chickpea pasta!)
- 3 Carrots (Medium size)
- ⅓ Yellow or White Onion
- 2 Shallots, roughly chopped (If you don't have shallots, add another ⅓ onion)
- 4 - 6 cloves of Garlic
- 2 tablespoon of Olive Oil
- 2 cups of Water
- ¼ cup of Raw Cashews
- ¼ teaspoon of Salt
- ¼ teaspoon of Pepper
- 3 tablespoon of White Miso Paste
- Broccoli (optional but fun!)
- Sea Salt Flakes, Olive Oil, Cilantro, Pesto to top (also optional)
Instructions
- Cut carrots, shallots, onion, and garlic into small pieces (they will all get blended so no need for them to be perfectly small, but the thinner the carrot slices, the faster they’ll soften)
- Heat oil in a pot, over medium heat. Saute shallot and garlic for about 5 minutes (until golden), stirring often.
- Add carrots, cashews, water, salt and pepper and bring to a boil. Let simmer on low for about 15 minutes, until carrots are fork-tender. Let it cool for a few minutes.
- Add mixture to the blender and the 3 tablespoon of miso. Blend until smooth (1-2 minutes, make sure it’s all smooth).
- Make your pasta and throw in other veggies into the pasta water if you’d like (I chose broccoli but peas or green beans are also great additions).
- Mix the sauce into your finished pasta/veggies and serve hot. Top with your toppings of choice and enjoy!
- Can store in your fridge for up to 4-5 days. (You can also make the pasta sauce ahead of time, keep it in your fridge then use it on pastas.)
Well, what'd you think? Pretty fun to make a pasta sauce that is made of veggies right? Let me know your thoughts in the comments below!
[…] If you liked this dish, be sure to check out my creamy carrot pasta with hidden veggies! […]