Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Creamy Vegan Carrot Pasta Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 13 reviews
  • Author: Jessica
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 2 cups sauce
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan

Description

This creamy carrot pasta sauce offers a rich, velvety texture while being entirely plant-based, making it a perfect vegan addition to your dinner. Packed with wholesome carrots and soaked cashews, this sauce sneaks extra veggies into your pasta in a delicious and nourishing way.

Ingredients

Sauce Ingredients

  • 1 tablespoon olive oil
  • 1 yellow onion, chopped
  • 4 large carrots, chopped
  • 2 cups vegetable broth
  • 2 cloves garlic, minced
  • 1/2 cup cashews, soaked

Pasta

  • 8 oz whole wheat pasta

Instructions

  1. Soak Cashews: Add the cashews to a bowl and cover with very hot water. Allow them to soak while you cook the vegetables to soften for a creamy texture.
  2. Sauté Vegetables: In a skillet over medium heat, heat the olive oil. Add the chopped onion and carrots, cooking for 5-7 minutes with occasional stirring until they begin to soften.
  3. Add Garlic: Stir in the minced garlic and cook for an additional one minute to release its aroma.
  4. Simmer with Broth: Pour in the vegetable broth, cover the skillet, and continue cooking over medium heat for 15-18 minutes until the vegetables are very soft and tender.
  5. Cook Pasta: Meanwhile, prepare the whole wheat pasta according to package instructions. Reserve ½ cup of the pasta cooking water before draining and setting the pasta aside.
  6. Blend Cashews: Drain the soaked cashews and place them in a blender with ¼ cup of the reserved pasta water. Blend until mostly smooth; a bit of texture is fine.
  7. Blend Sauce: Add the cooked vegetables and remaining broth from the skillet to the blender with the cashews. Blend until completely smooth. Add more pasta water as needed to achieve desired sauce consistency.
  8. Combine and Warm: Return both the blended sauce and the cooked pasta back to the pot. Heat over low heat until the sauce is warmed through and coats the pasta evenly.
  9. Season and Serve: Optionally, sprinkle crushed red pepper flakes on top for a bit of heat and serve immediately.

Notes

  • Soaking cashews softens them, ensuring the sauce is creamy without gritty texture.
  • Reserve pasta water as it helps adjust the sauce consistency and helps the sauce stick to the pasta.
  • This sauce keeps well refrigerated for up to 3 days and reheats gently on the stovetop.
  • For a nut-free version, you can substitute cashews with silken tofu or omit and add more vegetable broth.

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