30-Minute Creamy Carrot Pasta
This nutrient-dense and hearty Creamy Carrot Pasta uses roasted carrots as a base for a savory and sweet sauce to serve over any pasta of your choice. Ready in just 30 minutes!
Equipment
- Food Processor * or *
Ingredients
- 1 pound carrots 1 pound = approx. 4-5 large carrots
- 4 cloves garlic
- 2 large shallots
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- 16 ounces pasta of choice I used Fettuccine
- 1 cup vegetable broth
- ½ teaspoon nutmeg
- 1 cup coconut milk or other milk of choice
- ½ ounce basil for garnish optional
Instructions
- Preheat your oven to 425°F.
- Prep your 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.1 pound carrots, 4 cloves garlic, 2 large shallots
- 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.2 tablespoons olive oil, ½ teaspoon salt, ½ teaspoon black pepper
- Meanwhile, cook the pasta al dente according to the instructions on the packaging.16 ounces pasta of choice
- Add the roasted carrots, shallots, and garlic to a food processor or high-powered blender with the vegetable broth and nutmeg. Blend on high for 3-5 minutes until smooth.1 cup vegetable broth, ½ teaspoon nutmeg
- Add the coconut milk and use the pulse button to quickly blend 3-5 times until integrated.1 cup coconut milk
- Pour the carrot pasta sauce over the cooked pasta and stir to coat. Option to garnish with some fresh basil and extra pepper. Enjoy!½ ounce basil for garnish
Notes
- This Carrot Pasta Sauce recipe works with any shape pasta—short or long!
- For more recipes like this, check out these Meatless Pasta Meals.
- For another veggie-based pasta sauce similar to this Carrot Pasta, check out this Sweet Potato Pasta Sauce.