Creamy Vegan Carrot Pasta

Why You’ll Love This Recipe

This creamy vegan carrot pasta delivers richness without any dairy, using carrots to create a naturally sweet and velvety sauce. It’s a unique twist on classic creamy pasta dishes, packed with nutrients, budget-friendly, and incredibly flavorful. The sauce blends beautifully with your favorite pasta shape, making it a crowd-pleasing option for both vegans and non-vegans.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

carrots
pasta of choice
olive oil
yellow onion
garlic
vegetable broth
coconut milk or cashew cream
nutritional yeast
lemon juice
salt
black pepper
red pepper flakes (optional)
fresh basil or parsley for garnish

Directions

1. Cook the pasta according to package instructions. Reserve some pasta water and set aside.
2. In a large pan, heat olive oil over medium heat. Add the chopped onion and sauté until soft.
3. Add the garlic and cook until fragrant.
4. Add sliced carrots and pour in the vegetable broth. Simmer until the carrots are very tender.
5. Transfer the mixture to a blender and blend until completely smooth.
6. Add coconut milk or cashew cream, nutritional yeast, lemon juice, salt, and pepper, blending again to incorporate.
7. Pour the sauce back into the pan and warm gently. Add pasta water as needed to reach your preferred consistency.
8. Toss the cooked pasta with the sauce until well coated.
9. Serve with fresh herbs and red pepper flakes if desired.

Servings and timing

This recipe makes about 4 servings.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

• Add roasted garlic for deeper flavor.
• Stir in sautéed mushrooms or spinach for extra texture.
• Use whole wheat or gluten-free pasta as preferred.
• Add a touch of smoked paprika for a subtle smoky note.
• Replace coconut milk with cashew cream for a milder, nutty finish.

Storage/Reheating

Store leftover pasta in an airtight container in the refrigerator for up to 3 days.
Reheat on the stovetop over low heat, adding a splash of water or broth if the sauce thickens.
The sauce alone can also be frozen for up to 2 months; thaw and reheat gently before tossing with pasta.

FAQs

Can I make the sauce ahead of time?

Yes, the sauce can be prepared in advance and stored for up to 3 days.

Does the sauce taste like carrots?

It has a mild sweetness, but the garlic, onion, and nutritional yeast balance the flavor well.

Can I use baby carrots?

Yes, they cook just as well as regular carrots.

Can I skip the nutritional yeast?

You can, though it adds a savory depth similar to cheese.

How can I make the sauce richer?

Increase the coconut milk or add a spoonful of cashew butter.

What pasta shape works best?

Short shapes like penne or rigatoni hold the sauce well, but any pasta works.

Can I make this oil-free?

Yes, sauté the vegetables in a splash of broth instead of oil.

Is this dish kid-friendly?

Absolutely; the sweet carrot base is mild and appealing.

Can I add protein?

Chickpeas or tofu make great additions.

What can I serve with this pasta?

A simple green salad or crusty bread pairs nicely.

Conclusion

This creamy vegan carrot pasta is a flavorful, vibrant, and nourishing alternative to traditional creamy pasta dishes. With simple ingredients and a silky texture, it’s an easy yet impressive meal you’ll want to prepare again and again.

Creamy Vegan Carrot Pasta

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A silky, vibrant vegan pasta dish made with tender carrots blended into a rich, dairy-free sauce for a comforting and nourishing meal.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Pasta
• Method: Stovetop
• Cuisine: Vegan / Fusion
• Diet: Vegan

Ingredients

• 3 cups carrots, sliced
• 12 oz pasta of choice
• 1 tbsp olive oil
• 1 yellow onion, chopped
• 3 garlic cloves, minced
• 1 1/2 cups vegetable broth
• 1 cup coconut milk or cashew cream
• 2 tbsp nutritional yeast
• 1 tbsp lemon juice
• 1 tsp salt (or to taste)
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• Fresh basil or parsley, for garnish

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Instructions

1. Cook the pasta according to package instructions. Reserve some pasta water and set aside.
2. In a large pan, heat olive oil over medium heat. Add the chopped onion and sauté until softened.
3. Add the garlic and cook until fragrant.
4. Add the sliced carrots and pour in the vegetable broth. Simmer until the carrots are very tender.
5. Transfer the mixture to a blender and blend until smooth.
6. Add the coconut milk or cashew cream, nutritional yeast, lemon juice, salt, and pepper, and blend again.
7. Pour the sauce back into the pan and warm gently, adding pasta water as needed to reach desired consistency.
8. Toss the cooked pasta with the sauce until well coated.
9. Serve warm with fresh herbs and red pepper flakes if desired.

Notes

• Add roasted garlic for deeper flavor.
• Stir in mushrooms or spinach for extra texture.
• Use whole wheat or gluten-free pasta as preferred.
• Add smoked paprika for a subtle smoky flavor.
• Replace coconut milk with cashew cream for a richer, nuttier finish.

Nutrition

• Serving Size: 1 serving
• Calories: 410
• Sugar: 8g
• Sodium: 520mg
• Fat: 14g
• Saturated Fat: 6g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 60g
• Fiber: 5g
• Protein: 12g
• Cholesterol: 0mg