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Carrot Pasta Sauce

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This creamy carrot pasta sauce is a flavorful, nutritious alternative to traditional pasta sauces. Made with roasted carrots, garlic, and onion, it creates a velvety texture perfect for any pasta dish. Ideal for vegan and vegetarian diets, it’s a simple, wholesome meal option packed with natural sweetness and depth.

Ingredients

  • 4 large carrots, peeled and chopped
  • 2 tbsp olive oil
  • 3 garlic cloves, whole
  • 1 medium onion, chopped
  • 1 cup vegetable broth or water
  • 2 tbsp nutritional yeast or grated parmesan (optional)
  • 1/2 tsp salt (adjust to taste)
  • 1/4 tsp black pepper
  • 1 tbsp lemon juice
  • Fresh herbs like thyme or basil (optional, for garnish)
  • 12 oz pasta of choice

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Peel and chop the carrots, then place them on a baking tray along with the chopped onion and whole garlic cloves.
  3. Drizzle with olive oil and toss to coat.
  4. Roast for 25–30 minutes, or until the carrots are tender and slightly caramelized.
  5. Allow the vegetables to cool slightly, then transfer to a blender or food processor.
  6. Add vegetable broth or water, lemon juice, salt, pepper, and nutritional yeast or parmesan if using. Blend until smooth and creamy.
  7. Cook the pasta according to package directions, reserving some pasta water before draining.
  8. Pour the carrot sauce into a pan and heat gently. Add reserved pasta water to thin if needed.
  9. Toss the cooked pasta in the sauce until evenly coated.
  10. Garnish with fresh herbs and serve warm.

Notes

  • Use baby carrots to skip peeling—just adjust roasting time.
  • Add roasted cherry tomatoes for more depth of flavor.
  • Use a high-speed blender for the smoothest sauce texture.
  • Store sauce separately for best reheating results.
  • Great for meal prep—freeze portions for up to 2 months.

Nutrition

Find it online: https://thefamilycooking.com/carrot-pasta-sauce/