Description
This velvety cashew-based carrot sauce pasta recipe keeps it simple by cooking the carrots in the same water you'll be cooking the pasta in. Quick and kid-friendly with easy cleanup, this nutritious dish is a perfect weeknight dinner option for the whole family!
Ingredients
Units
Scale
- 1 1/4 cup diced carrots (from about 3-4 large peeled carrots)
- 1/4 cup raw cashews
- 1/2 cup filtered water
- 1 teaspoon maple syrup
- 1/4 teaspoon fine salt
- 1/4 teaspoon Italian seasoning (optional)
- 8 ounces pasta of choice
- 2 tablespoons extra virgin olive oil
- 2 shallots, peeled and diced
- 2-3 cloves garlic, minced
- 1/2 teaspoon fine salt (to add to pasta water)
- 1/4 teaspoon crushed red pepper chili flakes (optional)
Instructions
- Cook the carrots in boiling water. Boil a large pot of water and cook the carrots for 5 minutes until fork tender. Remove from the pot without draining the water and set aside in a blender.
- Prepare the carrot pasta sauce. Add the cashews, water, maple syrup, salt and Italian seasoning to the blender with the carrots. Blend until perfectly smooth and creamy. Set aside.
- Cook the pasta. Add the pasta to the same pot of water used for boiling the carrots. Cook pasta according to package instructions. Save the pasta water when done.
- Sauté the shallots. While the pasta cooks, sauté the shallots in olive oil in a large skillet over medium heat for 5 minutes until fragrant and soft. Season with salt and red pepper chili flakes.
- Sauté the garlic. Add the garlic to the shallots and sauté on low heat for an additional 2 minutes.
- Put it all together. To the skillet, add the cooked pasta, carrot sauce and 1/4 cup of the reserved pasta water. Stir to combine.
- Serve! Garnish with fresh herbs or vegan parmesan cheese if desired.
Equipment
Buy Now → Notes
Store leftovers in an airtight container for 3-5 days. I recommend saving some of the pasta water separately to add to the pasta when reheating to help rehydrate the dish.
- Prep Time: 5
- Cook Time: 20