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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.

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

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

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