30-Minute Creamy Carrot Pasta

Want to switch up your sauce for pasta night? This Creamy Carrot Pasta uses bright and subtly sweet carrots as a base to a truly unique, delicious, and vibrant homemade veggie-based pasta sauce.

Not only is this hearty, naturally vegan pasta sauce delicious, but it’s super quick and easy to make. This whole meal comes together in just about 30 minutes. Now as a busy mom who doesn’t want to settle for subpar food, this is something I can stand behind!

Similar to my super popular Sweet Potato Pasta Sauce, this pasta is not only delicious in its own right, but a great way to switch it up from the typical tomato-based sauce. Plus, it’s a great way to sneak in hidden vegetables to your pasta sauce.

Carrot Pasta Ingredient Highlights

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Fresh carrots work best for this recipe for the best flavor! I used fettucine here, but really this carrot pasta recipe works with any pasta shape of choice.

You can make your own vegetable broth from veggie scraps or just grab it from the store.

I love using full fat, unsweetened coconut milk because of its natural creaminess, subtle sweetness, and well-rounded fruity flavor. However, this recipe works with any unsweetened non-dairy or any percentage of dairy milk.

Carrot Pasta Tips and Tricks

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How to Make Carrot Pasta Sauce

The outer layer, or skins, of carrots take a long time to cook and can sometimes get gritty and even bitter when you roast them. In order to get deliciously sweet and tender carrots for your pasta sauce, it’s best to peel the skin off of them completely.

Use a vegetable peeler to peel off the outermost layer of each of your carrots. Once you peel off the skin, you will reveal a shinier and more brightly colored carrot.

Once your carrots are peeled, chop them into little coins, roughly 1-inch thick. They do not have to be perfectly uniform, but you want them similar in size so they roast evenly.

Just like any other onion, shallots have many layers, making them easy to peel (minus the eye tearing, of course 😆). Start by chopping both ends off of both shallots. Then, slice them in half lengthwise.

At this point, you should be able to easily peel off and discard the outermost layer of the shallot (again, you can save the ends and peels for veggie broth or compost them!)

Once you’ve peeled the outer layer off, they’re ready to roast. No need to dice or slice any further.

Using fresh garlic cloves goes a long way in this homemade carrot pasta sauce. In order to roast your garlic, you have to peel it first.

My favorite way to easily peel the outer layer off the garlic is by crushing it first. Just place your individual garlic cloves on your cutting board and use the flat end of your knife to push down on the garlic until you hear them crunch.

This will crack the outer layer, making it much easier for you to peel that outermost layer back. Once you’ve completely peeled your garlic, keep the cloves whole to roast them.

Add the prepped carrots, shallots, and garlic to a baking sheet. For less clean up, you can opt to line your sheet pan with aluminum foil.

Next, drizzle the extra virgin olive oil on top and sprinkle on all of the salt and pepper. Use clean hands to toss to coat.

Then, spread the vegetables out in a single layer, ensuring that no vegetables are stacked on top of one another and roast them until tender.

Carefully add the roasted vegetables to a food processor or high-powered blender with the nutmeg and vegetable broth.

Turn your food processor or blender on high and leave it to blend for about 3-5 minutes until it is completely smooth and there are no solid chunks left. You may need to use a spatula to scrape down any vegetables chunks that get stuck to the sides.

In this step, there is no such thing as too much blending. Keep blending until your confident that it is completely smooth.

Next, add the coconut milk. After adding the milk, you don’t want to blend it too much. You just want to mix it until it is combined and creamy.

Use the pulse button on your blender or food processor 3-5 times to just combine the sauce.

Serving Your Carrot Pasta

This Carrot Pasta was designed to be hearty enough to serve as is but is also a super versatile plant-based sauce and pasta dish that works well with a lot of different proteins.

My favorite fish recipes to serve this Carrot Pasta with are:

• Pecan Crusted Halibut
• Blackened Cod

My favorite side dishes to serve up with this Carrot Pasta are:

• Balsamic Vinegar and Olive Oil Bread Dip
• Spinach Arugula Sald with Honey Dijon Vinaigrette

How I Store and Reheat Leftover Roasted Carrot Pasta

This roasted carrot pasta dish will last up to 5 days in an airtight container when stored in the refrigerator. It can also be safely frozen for up to 4 months.

The easiest way to reheat this pasta is in a pot or saucepan over the stove on medium heat. Cover it and stir frequently until heated through.

You can also reheat leftover carrot pasta in the microwave or oven.

To reheat in the microwave, cover and microwave on high for 3-5 minutes, stopping and stirring every couple of minutes, until heated all the way through.

In the oven, add the pasta and carrot sauce to a baking dish, cover with aluminum foil and bake for 15-20 minutes until heated thorughly.

With any of these reheating methods, if the sauce gets too thick and dense in the refrigerator, add a splash of vegetable broth or milk.