Creamy Carrot Pasta Sauce Recipe

Name: Creamy Carrot Pasta Sauce Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: 12 12 ounces pasta; 1 1 tablespoon olive oil; 6 6 medium carrots; 4 4 cloves garlic; 1 1 large onion; 2 2 cups chicken or vegetable stock; ½ ½ cup cream cheese; ½ ½ cup grated Parmesan cheese; 1 1 teaspoon sea salt; 1 1 pinch pepper and chili flakes; 1 1 cup carrot top greens; 2 2 tablespoons olive oil; 2 2 tablespoons toasted cashews; 2 2 tablespoons parmesan; 2 2 tablespoons fresh lemon juice; 1 1 small garlic; 1 1 pinch sea salt

User Reviews

4.9

54 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings
4 servings
Calories
637 kcal
Course
Dinner
Cuisine
Mediterranean

Creamy Carrot Pasta Sauce Recipe

Iris Warren

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This vibrant, veggie-filled carrot pasta sauce is an absolute ode to springtime. Using carrots as a base for a creamy sauce and their bright green tops for a flavorful pesto, it's a delicious healthier take on mac and cheese that the whole family will love. It's easy to make, ready in under 30 minutes, and extra sauce can be frozen for easy weeknight dinners!

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Ingredients

Servings

12 12 ounces pasta choose your favorite short shaped pasta. Gluten-free, if needed
1 1 tablespoon olive oil plus extra for the pasta
6 6 medium carrots
4 4 cloves garlic chopped
1 1 large onion chopped
2 2 cups chicken or vegetable stock divided
½ ½ cup cream cheese can be light
½ ½ cup grated Parmesan cheese
1 1 teaspoon sea salt plus more to taste
1 1 pinch pepper and chili flakes

Carrot Top Pesto

1 1 cup carrot top greens see notes
2 2 tablespoons olive oil
2 2 tablespoons toasted cashews
2 2 tablespoons parmesan
2 2 tablespoons fresh lemon juice
1 1 small garlic
1 1 pinch sea salt

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Instructions

Cook the pasta in a large pot of salted water until al dente. Drain the pasta then return it to the pot and toss it with a little olive oil.
While the water is heating, prepare the rest of the meal. Add the carrot top pesto ingredients to your food processor and blend on high until mostly smooth. Add 1-2 tablespoons of water, if needed, to thin the pesto.
Heat the oil in a large frying pan over medium-high heat. Add the carrots, garlic, and onion and saute for 5 minutes. Add ½ cup of the chicken stock and steam until the carrots are soft and the liquid has evaporated.
Transfer the veggies to your blender then add 1 cup of the chicken stock, cream cheese, parmesan cheese, salt, pepper, and chili flakes and blend on high until smooth. If needed, add extra chicken stock (up to ½ cup) to thin the sauce. Taste the sauce and season with extra salt, if needed.
Pour the sauce over the cooked pasta in the pot and mix well. Serve the pasta with some of the carrot top pesto over the top.

Notes

If your carrots don't have greens, or if you don't have enough for the recipe, simply substitute parsley. You can also use store-bought pesto.
It will look like a lot of sauce but don't worry, it is the perfect amount for super creamy pasta.
Presentation-wise, we like to serve the pesto on top. But mixing it into the pasta tastes just as great,
The inspiration for this recipe came from Sylvia Fontaine's beautiful vegan carrot sauce recipe on her website Feasting at Home.

Nutrition Information

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Serving 1 = ¼ of the recipe Calories 637kcal (32%) Carbohydrates 86g (29%) Protein 22g (44%) Fat 23g (35%) Saturated Fat 7g (35%) Polyunsaturated Fat 2g Monounsaturated Fat 11g Cholesterol 29mg (10%) Sodium 1504mg (63%) Potassium 685mg (20%) Fiber 6g (24%) Sugar 12g (24%) Vitamin A 15831IU (317%) Vitamin C 24mg (27%) Calcium 330mg (33%) Iron 3mg (17%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 637 kcal

% Daily Value*

Serving	1 = ¼ of the recipe
Calories	637kcal	32%
Carbohydrates	86g	29%
Protein	22g	44%
Fat	23g	35%
Saturated Fat	7g	35%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	11g	55%
Cholesterol	29mg	10%
Sodium	1504mg	63%
Potassium	685mg	15%
Fiber	6g	24%
Sugar	12g	24%
Vitamin A	15831IU	317%
Vitamin C	24mg	27%
Calcium	330mg	33%
Iron	3mg	17%