Creamy Carrot Pasta Sauce
Elevate your pasta game with our creamy Carrot and Onion Pasta Sauce! Infused with the luxurious creaminess of cashews, this sauce brings a burst of flavor and sneakily amps up your veggie intake. Dive into a smooth and delicious adventure that's as delightful as it is nutritious!
Equipment
- 1 Blender
Ingredients
- 8 - 10 oz of Pasta (I used Orecchiette. For a gluten-free version, just use a veggie or chickpea pasta!)
- 3 Carrots (Medium size)
- ⅓ Yellow or White Onion
- 2 Shallots, roughly chopped (If you don't have shallots, add another ⅓ onion)
- 4 - 6 cloves of Garlic
- 2 tablespoon of Olive Oil
- 2 cups of Water
- ¼ cup of Raw Cashews
- ¼ teaspoon of Salt
- ¼ teaspoon of Pepper
- 3 tablespoon of White Miso Paste
- Broccoli (optional but fun!)
- Sea Salt Flakes, Olive Oil, Cilantro, Pesto to top (also optional)
Instructions
- Cut carrots, shallots, onion, and garlic into small pieces (they will all get blended so no need for them to be perfectly small, but the thinner the carrot slices, the faster they’ll soften)
- Heat oil in a pot, over medium heat. Saute shallot and garlic for about 5 minutes (until golden), stirring often.
- Add carrots, cashews, water, salt and pepper and bring to a boil. Let simmer on low for about 15 minutes, until carrots are fork-tender. Let it cool for a few minutes.
- Add mixture to the blender and the 3 tablespoon of miso. Blend until smooth (1-2 minutes, make sure it’s all smooth).
- Make your pasta and throw in other veggies into the pasta water if you’d like (I chose broccoli but peas or green beans are also great additions).
- Mix the sauce into your finished pasta/veggies and serve hot. Top with your toppings of choice and enjoy!
- Can store in your fridge for up to 4-5 days. (You can also make the pasta sauce ahead of time, keep it in your fridge then use it on pastas.)