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30-Minute Creamy Carrot Pasta

This recipe is really delicious! Will be making this again!

Wendy

READER REVIEW

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This nutrient-dense and hearty Creamy Carrot Pasta uses roasted carrots as a base for a savory and sweet sauce for your pasta.

Total Time

30 minutes

Servings

6 servings

30-Minute Creamy Carrot Pasta

Pepper

Salt

Pasta

Garlic

INGREDIENTS

Coconut Milk

Olive Oil

Vegetable Broth

Shallots

Nutmeg

Carrots

Preheat oven to 425°F. Prep vegetables by peeling the carrots, shallots, and garlic. Chop the carrots into coins and slice the shallots in half longways. Leave the garlic cloves whole

STEP ONE

GREEN TIP

Don't throw out those veggie scraps! You can compost them, or even better save them to make your own vegetable broth. Learn how in the post linked below!

Add the carrots, shallots, and garlic to a baking sheet with the olive oil, salt, and pepper. Toss to coat and roast for 18-22 minutes until tender.

STEP TWO

Meanwhile, cook the pasta al dente according to the instructions on the packaging.

STEP THREE

Add the roasted carrots, shallots, and garlic to a food processor with the vegetable broth and nutmeg. Blend on high for 3-5 minutes until smooth.

STEP FOUR

Add the coconut milk and use the pulse button to quickly blend 3-5 times until integrated.

STEP FIVE

Pour the carrot pasta sauce over the cooked pasta and stir to coat. Option to garnish with some fresh basil and extra pepper. Enjoy!

STEP SIX

Using fresh minced garlic goes a long way in this homemade carrot pasta sauce. Learn how to peel garlic easily in the post!

PRO TIPS

One-Pot Pasta with Marinara Sauce

30-Minute Sweet Potato Pasta Sauce

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