Easy Carrot Pasta Sauce
User Reviews
5
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
139 kcal
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Course
Condiments
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Cuisine
American
Easy Carrot Pasta Sauce
Description
The sauce starts by gently sauteing diced onions and sliced carrots until softened, then simmering them in vegetable broth until the carrots become tender. Blending this mixture with silken tofu yields a creamy consistency without dairy. Herbs such as thyme and rosemary add an earthy note, while garlic powder and optional red pepper flakes create warmth and subtle spice. The addition of nutritional yeast can introduce a mildly cheesy flavor.
This carrot-based sauce has a smooth, rich texture balanced by fresh lemon juice brightening the flavor. Its mild sweetness from carrots integrates well with pasta or as a topping for roasted vegetables, offering a vegetable-forward alternative to traditional cream sauces.
For best results, carrots should be sliced evenly to ensure uniform cooking, and a high-speed blender helps achieve a perfectly smooth texture. Taste-testing after blending allows adjustment of seasoning and herbs to personalize the sauce.
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion diced
- 5 medium carrot sliced
- 1 cup vegetable broth
- 1 block silken tofu drained
- 1 tablespoon garlic powder
- salt to taste
- black pepper to taste
- ½ teaspoon thyme
- ½ teaspoon rosemary minced
- lemon juice of ½ lemon
- 3 tablespoons nutritional yeast optional
- ¼ teaspoon red pepper flakes or to taste (optional
- Serve with pasta or over roasted veggies.
Instructions
- In a large pot, heat the oil. Then saute the onion for 5 minutes, or until it starts to brown.
- Then add the carrots and saute for 2 minutes. Add the veggie broth and bring it to a boil. Cover with a lid, lower the heat to a simmer and cook for 15 minutes, or until the carrots are soft.
- Carefully transfer the onion and carrot mixture to a blender, add the silken tofu, garlic powder, salt, pepper, thyme, rosemary, red pepper flakes, nutrional yeast (if using), and blend until very smooth. Taste and add ½ lemon juice. Add more salt and herbs if needed.
- Return the sauce to the pot and cook for 5 minutes on low heat.
Notes
- Slice carrots evenly to ensure they cook at the same rate; using a mandoline can speed this step.
- Use a high-speed blender for the smoothest texture in the sauce.
- Taste and adjust herbs, spices, and seasoning after blending for balanced flavor.
- This sauce pairs well with pasta or as a topping over roasted vegetables.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 139 kcal
% Daily Value*
| Calories | 139kcal | 7% |
| Carbohydrates | 16g | 5% |
| Protein | 4g | 8% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 302mg | 13% |
| Potassium | 444mg | 9% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 12916IU | 258% |
| Vitamin C | 14mg | 16% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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