Carrot Pasta

Why You’ll Love This Recipe

Carrot Pasta is a creative, delicious way to enjoy vegetables in your main dish. The sauce is smooth, velvety, and full of flavor—without needing heavy cream or cheese. It’s vegan-friendly, easy to make, and great for meal prep. The naturally sweet carrots pair beautifully with garlic, herbs, and just a touch of spice for a balanced, satisfying meal.

Ingredients

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

• Carrots, peeled and sliced
• Olive oil
• Onion, chopped
• Garlic, minced
• Vegetable broth or water
• Nutritional yeast (optional, for cheesy flavor)
• Lemon juice
• Salt and black pepper
• Red pepper flakes (optional, for heat)
• Pasta of choice (spaghetti, linguine, penne, or gluten-free)
• Fresh herbs (parsley or basil), for garnish
• Toasted nuts or seeds (optional topping)

Directions

1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions. Reserve ½ cup of pasta water, then drain and set aside.
2. Meanwhile, heat olive oil in a skillet over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
3. Add garlic and cook for another minute until fragrant.
4. Stir in sliced carrots and a pinch of salt. Cook for 2–3 minutes, then add vegetable broth. Cover and simmer for 10–12 minutes, or until carrots are fork-tender.
5. Transfer the mixture to a blender. Add nutritional yeast (if using), lemon juice, and black pepper. Blend until smooth and creamy.
6. Return the pasta to the pot and pour the carrot sauce over it. Toss to combine, adding reserved pasta water as needed for desired consistency.
7. Serve warm, garnished with herbs, red pepper flakes, and toasted nuts or seeds if desired.

Servings and timing

This recipe serves 4 people.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: about 30 minutes

Variations

• Creamier Version: Add a splash of coconut milk or cashew cream to the sauce before blending.
• Spicy Kick: Add more red pepper flakes or a dash of hot sauce for heat.
• Protein Boost: Stir in sautéed chickpeas, lentils, or plant-based sausage.
• Cheesy Finish: Sprinkle with vegan Parmesan or regular cheese if not vegan.
• Low-Carb Option: Use zucchini noodles or spaghetti squash in place of traditional pasta.

Storage/Reheating

Store leftover carrot pasta in an airtight container in the fridge for up to 4 days.
Reheat gently in a skillet over medium-low heat, adding a splash of water or broth to loosen the sauce.
Microwave individual portions in 1-minute intervals until warmed through.
This dish can also be frozen for up to 2 months. Thaw overnight in the fridge before reheating.

FAQs

Can I roast the carrots instead of boiling them?

Yes, roasting the carrots enhances their sweetness and adds depth to the flavor. Just adjust blending with extra liquid as needed.

Is this sauce dairy-free?

Yes, the base recipe is completely dairy-free and vegan. Nutritional yeast adds cheesy flavor without dairy.

What kind of pasta works best?

Any type of pasta works—spaghetti, fettuccine, penne, or even gluten-free varieties. Short pasta holds more sauce.

Can I make this ahead of time?

Yes, the sauce can be made in advance and stored in the fridge for 3–4 days or frozen for longer storage.

How do I make it more filling?

Add a protein like chickpeas, grilled tofu, or a side of crusty bread to make it a complete meal.

Can I use baby carrots?

Yes, baby carrots work well. Just be sure to slice them for even cooking.

Is this kid-friendly?

Very! The natural sweetness of the carrots makes it appealing to kids, especially when blended into a creamy sauce.

Can I skip the nutritional yeast?

Yes, it’s optional. It adds a savory, cheesy flavor, but the dish is still delicious without it.

How do I prevent the sauce from getting too thick?

Use reserved pasta water or additional broth when tossing with pasta to adjust the consistency to your liking.

What can I serve with carrot pasta?

A simple green salad, garlic bread, or roasted vegetables make great side dishes.

Conclusion

Carrot Pasta is a flavorful, vibrant, and wholesome meal that proves vegetables can be the star of the show. With its creamy texture and rich, savory taste, it’s a fresh twist on traditional pasta that you’ll want to make again and again. Whether you’re cooking for a quick dinner or looking to impress with something unique, this plant-powered recipe delivers every time.

Carrot Pasta

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Carrot Pasta is a creamy, vibrant, and nutrient-rich dish where sweet carrots are blended into a silky, dairy-free sauce served over your favorite pasta. It’s vegan, simple to make, and perfect for a comforting yet healthy meal.

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

Ingredients

• 4 large carrots, peeled and sliced
• 2 tbsp olive oil
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1/2 cup vegetable broth or water
• 2 tbsp nutritional yeast (optional)
• 1 tbsp lemon juice
• Salt and black pepper to taste
• 1/4 tsp red pepper flakes (optional)
• 12 oz pasta of choice (regular or gluten-free)
• Fresh parsley or basil, chopped (for garnish)
• Toasted nuts or seeds (optional, for topping)

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Instructions

1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions. Reserve 1/2 cup pasta water, then drain and set aside.
2. While pasta cooks, heat olive oil in a skillet over medium heat. Add chopped onion and sauté for 5 minutes until translucent.
3. Add garlic and cook for another minute until fragrant.
4. Add sliced carrots and a pinch of salt. Cook for 2–3 minutes, then pour in vegetable broth. Cover and simmer for 10–12 minutes, until carrots are fork-tender.
5. Transfer carrot mixture to a blender. Add nutritional yeast (if using), lemon juice, pepper, and red pepper flakes. Blend until smooth and creamy.
6. Return drained pasta to the pot and pour carrot sauce over it. Toss to combine, using reserved pasta water to adjust the consistency as needed.
7. Serve warm, topped with fresh herbs and toasted nuts or seeds if desired.

Notes

• Roast carrots instead of simmering for a deeper, sweeter flavor.
• Add chickpeas, lentils, or tofu for extra protein.
• For a creamier sauce, blend in coconut milk or cashew cream.
• Use gluten-free pasta or veggie noodles for a lighter version.
• Leftover sauce can be used as a dip or spread.

Nutrition

• Serving Size: 1 bowl
• Calories: 360
• Sugar: 6g
• Sodium: 290mg
• Fat: 10g
• Saturated Fat: 1.5g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 58g
• Fiber: 7g
• Protein: 10g
• Cholesterol: 0mg