Creamy Carrot Pasta Sauce Recipe
User Reviews
4.9
36 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
10 mins
-
Total Time
25 mins
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Servings
4 servings
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Calories
637 kcal
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Course
Dinner
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Cuisine
Mediterranean
Creamy Carrot Pasta Sauce Recipe
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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
- 12 ounces pasta choose your favorite short shaped pasta. Gluten-free, if needed
- 1 tablespoon olive oil plus extra for the pasta
- 6 medium carrot
- 4 cloves garlic chopped
- 1 large onion chopped
- 2 cups chicken stock divided, or vegetable stock
- ½ cup cream cheese can be light
- ½ cup Parmesan Cheese grated
- 1 teaspoon salt plus more to taste, sea salt
- 1 pinch black pepper
- 1 pinch chili flakes
Carrot Top Pesto
- 1 cup carrot greens see notes
- 2 tablespoons olive oil
- 2 tablespoons cashews toasted
- 2 tablespoons parmesan
- 2 tablespoons lemon juice fresh
- 1 small garlic
- 1 pinch salt sea salt
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
Show Details
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%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
36 reviews
Excellent
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