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Creamy Carrot Pasta Sauce Recipe

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!

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

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

% 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.