Carrot Pasta Sauce
Elevate your pasta night with this creamy and wholesome Carrot Pasta Sauce, a vibrant alternative to traditional marinara or cream-based sauces. Made with sautéed onions, garlic, and tender carrots simmered in vegetable stock, this simple yet flavorful sauce gets blended into a velvety, nutrient-packed masterpiece. The optional addition of heavy cream adds a luxurious touch, while a hint of nutmeg infuses subtle warmth. Toss it with your favorite pasta and finish with a sprinkle of Parmesan and fresh parsley for a dish that’s as visually stunning as it is delicious. Perfect for a quick weeknight dinner or an impressive vegetarian meal, this easy carrot sauce is a must-try!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 4 medium Carrots
- 1 medium Onion
- 3 whole Garlic cloves
- 1.5 cups Vegetable stock
- 0.25 cups Heavy cream (optional for creaminess)
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 0.25 teaspoons Nutmeg
- 0.5 cups Grated Parmesan cheese (optional for serving)
- 12 ounces Pasta of your choice
- 2 tablespoons Fresh parsley (for garnish)
Instructions
Peel and chop the carrots, onion, and garlic into small pieces to ensure even cooking.
Heat the olive oil in a large skillet or saucepan over medium heat.
Add the chopped onion to the skillet and sauté for 2-3 minutes until softened and translucent.
Add the garlic and cook for another minute, stirring constantly to prevent burning.
Stir in the chopped carrots and cook for 5 minutes, allowing the carrots to start softening.
Pour in the vegetable stock, cover the skillet with a lid, and reduce the heat to a simmer. Let the carrots cook for 15-20 minutes or until they are completely tender.
Once the carrots are cooked, remove the skillet from heat and allow the mixture to cool slightly.
Transfer the mixture to a blender or food processor and blend until smooth and creamy. Add a bit more vegetable stock if the sauce is too thick.
Pour the blended sauce back into the skillet. Stir in the heavy cream (if using), salt, black pepper, and nutmeg. Simmer for 2-3 minutes to combine the flavors.
While the sauce is simmering, cook the pasta according to the package instructions. Reserve 1/2 cup of pasta water before draining.
Mix the cooked pasta into the carrot sauce and toss to coat evenly. Add reserved pasta water in small amounts if the sauce needs thinning.
Serve the pasta hot, topped with grated Parmesan cheese and fresh parsley for garnish. Enjoy your creamy carrot pasta sauce!
Nutrition Facts
Calories |
1822 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.0 g | 115% | |
| Saturated Fat | 40.6 g | 203% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 138 mg | 46% | |
| Sodium | 5221 mg | 227% | |
| Total Carbohydrate | 177.3 g | 64% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 28.4 g | ||
| Protein | 77.7 g | 155% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1570 mg | 121% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 2033 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
