Description
Creamy Carrot Pasta is a vibrant, healthy twist on comfort food, made with a velvety carrot-based sauce that’s rich, flavorful, and dairy-free. It’s easy to make, naturally sweet, and perfect for a weeknight dinner.
Ingredients
- 1 tablespoon olive oil
- 1 small onion, chopped
- 3 large carrots, peeled and chopped
- 3 garlic cloves, minced
- 1 ½ cups vegetable broth
- ½ cup canned coconut milk
- 1 tablespoon white miso paste (optional)
- ½ teaspoon sea salt, or to taste
- ¼ teaspoon black pepper
- 1 tablespoon lemon juice
- 12 ounces pasta of choice
- Fresh herbs (such as parsley or basil), for garnish
- Chili flakes (optional, for heat)
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook for 2–3 minutes until softened.
- Add the chopped carrots and garlic. Cook for another 5 minutes, stirring occasionally.
- Pour in the vegetable broth and bring to a simmer. Cover and cook for about 15 minutes, or until the carrots are very soft.
- Transfer the carrot mixture to a blender. Add coconut milk, miso paste (if using), salt, pepper, and lemon juice. Blend until completely smooth and creamy.
- Meanwhile, cook the pasta according to package directions. Drain and return to the pot.
- Pour the carrot sauce over the cooked pasta and toss to coat evenly. Heat gently if needed.
- Serve topped with fresh herbs and chili flakes, if desired.
Notes
- For extra protein, add cooked chickpeas, white beans, or tofu.
- Miso paste adds umami depth but can be omitted or replaced with nutritional yeast.
- Use gluten-free pasta to make the dish gluten-free.
- Add a splash of pasta water to thin the sauce if needed.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 7g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 0mg
