Carrot  Pasta Sauce


4 servings


35 minutes


– Carrots – Onion – Garlic – Olive Oil – Veggie Broth – Cashews – Miso Paste Salt, Pepper, Red Pepper Flakes

1. In a medium pot, saute the diced onion in olive oil for about 5 minutes, until it just starts to brown.

2. Add the garlic and cook for another minute.

3. Then add the sliced carrots, cashews, and veggie broth. Bring it to a boil and cook, covered with a lid, for about 15-20 minutes, until the carrots are nice and soft.

4. Transfer everything to a blender, add salt, pepper, red pepper flakes, and miso paste and process until very smooth.

5. Mix the Carrot Pasta Sauce with the hot pasta of choice. Heat everything through and use hot pasta water to thin the sauce, if needed.

To store leftover Carrot Pasta Sauce, place it in an airtight container in the refrigerator. It will stay fresh for 2-3 days. You can also freeze it for future use.

This Carrot Pasta Sauce is smooth and creamy, and it goes perfectly with any pasta. It has a sweet and savory flavor that you'll find completely irresistible.

Medium Brush Stroke

Tasty  -  Healthy  -  Quick Vegan Recipes