Carrot Pasta Sauce

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.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 577kcal

Author Tania Sheff

Ingredients

2 tbsp. olive oil
½ medium onion, diced
4 garlic cloves, minced
3 medium carrots, peeled and sliced
¼ cup cashews
2 cups veggie broth
1 ½ tbsp. white miso paste
¼ tsp. salt or to taste
¼ tsp. pepper or to taste
⅛ tsp. red pepper flakes or to taste
16 oz. pasta of choice

Instructions

In a medium pot, saute the diced onion in olive oil for about 5 minutes, until it just starts to brown.
Add the garlic and cook for another minute.
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.
Transfer everything to a blender, add salt, pepper, red pepper flakes, and miso paste and process until very smooth.
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.

Video

Notes

Pro Tips for delicious Carrot Pasta Sauce

Use a high-powered blender. Because you want a smooth sauce in the end, make sure your blender is powerful enough to fully puree the carrots and cashews in this recipe.
Salt the pasta water. Salting the boiling water that you cook the pasta in will make a difference when you add the pasta and sauce together. Always salt to taste.
Never rinse your pasta. This creamy Carrot Pasta Sauce will not stick to the pasta if you rinse the pasta after cooking. The starch will help it adhere and make it easier to eat.
Thin the sauce as needed. If the sauce is on the thick side and you prefer it looser, use some of the hot pasta water to thin it out. This will also boost the flavor a bit.

Nutrition