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A fork holding a bite of carrot sauce pasta over the bowl of pasta.

Creamy and Nutritious Carrot Pasta Sauce (Dairy-Free)


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5 from 1 review

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Sauté the garlic. Add the garlic to the shallots and sauté on low heat for an additional 2 minutes.
  6. 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.
  7. Serve! Garnish with fresh herbs or vegan parmesan cheese if desired.

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