Carrot Pasta Sauce
Carrot pasta sauce is earthy, warm and creamy. This healthy, low fat sauce is also very easy to make. In fact, you only need eight simple ingredients that you probably already have your pantry.
Ingredients
- 12 ounces pasta of choice
- 4 carrots trimmed and cut into ¼ rounds
- 1 onion cut into quarters
- 4 garlic cloves whole, skin on
- 2 tablespoons olive oil
- 1 cup vegetable broth
- 1 cup reserved cooking water from pasta
- ¼ teaspoon salt
- ¼ teaspoon white pepper
- ⅛ teaspoon cayenne pepper
Instructions
- Preheat the oven to 400° F (200° C). Line a baking tray with parchment paper.
- Spread the carrots, onion and garlic out evenly on the baking tray. Drizzle with olive oil and roast for 25-30 minutes, turning once at the half way point.
- Once the carrots have been cooking for 15 minutes, cook the pasta according to the instructions on the packet. Drain, reserving 1 cup of the cooking liquid.
- Remove the garlic from their skins. Add the carrots, onion and garlic to a blender along with the veggie broth and reserved pasta water. Blend until the sauce is smooth and creamy. Season with salt, white pepper and cayenne.
- Transfer the sauce to a saucepan and heat for 3 minutes over low heat. Add the pasta to the sauce.
Notes
- This is a great sauce to make ahead, because you can store it in the fridge for up to 5 days in an airtight container. I recommend storing the sauce separate to the pasta. However, if you have leftover pasta with carrot sauce, it's fine to put it in an airtight container in the fridge. It should stay fresh for up to 5 days. Reheat gently on the stovetop or in your microwave.
- To make this recipe gluten free, simply substitute the pasta for your favorite gluten free pasta. There's no gluten in the sauce.
Nutrition
Calories: 421kcalCarbohydrates: 74gProtein: 12gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 429mgPotassium: 438mgFiber: 5gSugar: 7gVitamin A: 10343IUVitamin C: 7mgCalcium: 50mgIron: 1mg
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