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Creamy Carrot Pasta Sauce Recipe

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4 from 3 reviews

This Creamy Carrot Pasta Sauce offers a luscious, dairy-free alternative to traditional pasta sauces. Roasted carrots, onions, and garlic are blended with cannellini beans, coconut milk, and tahini, creating a smooth, rich sauce that coats pasta beautifully. It’s a wholesome and flavorful dish perfect for a comforting meal, with the option to stir in cheese or yogurt for added creaminess.

Ingredients

Vegetables

  • 1 pound carrots (about 5-6 medium), cut into 1/2 inch rounds
  • 1 medium yellow onion, peeled and quartered
  • 4-5 garlic cloves, with peel on

Other Ingredients

  • 1 tablespoon oil (olive oil recommended)
  • 15 ounce can cannellini beans, drained and rinsed
  • 15 ounce can full fat unsweetened coconut milk
  • 1 tablespoon tahini

Instructions

  1. Prep the vegetables: Slice the carrots into 1/2 inch rounds and quarter the onion. Leave the garlic cloves in their skin to prevent burning during roasting.
  2. Roast the vegetables: Toss the carrots with olive oil, rub oil all over the quartered onion and drizzle some on the garlic cloves. Arrange the vegetables on a baking tray and roast at 400°F (200°C) for 25-30 minutes until tender and caramelized.
  3. Blend the sauce: Let the roasted vegetables cool slightly, then peel the garlic cloves. Add all the roasted veggies to a food processor or blender along with the drained cannellini beans, coconut milk, and tahini. Blend until completely smooth and creamy.
  4. Heat the sauce: Pour the blended sauce into a pan and heat over medium to medium-low heat, stirring occasionally, for several minutes until warmed through.
  5. Toss with pasta: Cook your preferred pasta according to package instructions, reserving about 1/2 cup of pasta water before draining. Mix the cooked pasta with the sauce, using reserved pasta water to thin the sauce as needed. Optionally, stir in some yogurt or cheese such as ricotta, parmesan, or cheddar for extra creaminess and flavor.

Notes

  • The sauce tastes best with freshly cooked pasta rather than leftover mixed pasta.
  • Combine enough pasta and sauce for each meal, reserving the rest of the sauce separately for varied uses throughout the week.
  • Store leftover sauce in an airtight container or jar in the refrigerator for up to 5 days or freeze for up to 3 months.

Find it online: https://flavorspath.com/creamy-carrot-pasta-sauce-recipe/