; 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
Fork holding pasta coated in carrot sauce.

Creamy Carrot Pasta Sauce


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Tara Smithson
  • Total Time: 45 minutes
  • Yield: 4-5 servings 1x

Description

This Creamy Carrot Pasta Sauce is full of flavors and it's healthy too. If you're looking to add a healthier sauce to pastas or gnocchi, you're in the right place. Plus, this vegetable packed sauce only takes 45 minutes from start to finish.


Ingredients

Scale
  • 4 large carrots, peeled and chopped into circles
  • 16 ounce dry Gemelli or Penne Pasta, with 1 cup of reserved pasta water
  • 1 tablespoon olive oil
  • 1 shallot, peeled and minced
  • 2 garlic cloves, peeled and minced
  • 6 ounces of roasted red bell peppers (about 1/2 a jar, one bell pepper), juices removed and roughly chopped
  • 1 teaspoon salt
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon dried thyme
  • 1/2 cup heavy cream
  • 1 tablespoon fresh parsley, minced

Instructions

  1. Add a steamer basket to a pot on the stovetop over medium heat with about 1.5 cups of water in the bottom. Cover and steam the carrots until tender and softened, about 15-20 minutes. Drain the water and set the carrots aside.
  2. Boil the pasta in water until al dente. NOTE: Save a full cup of the pasta water towards the end of cooking before draining.
  3. While the pasta is boiling, place a dutch oven on the stovetop over medium low heat. Add in the olive oil and allow it to heat up. Toss in the shallot and cook for 2-3 minutes until softened, stirring often. Add in the fresh garlic, dried thyme, salt and crushed red pepper flakes and cook for 1 minute.
  4. Turn off the heat and add in the steamed carrots and roasted red peppers with 1 cup of pasta water.
  5. Add the ingredients from the dutch oven into a food processor or blender and pulse until completely pureed with no chunks.
  6. Wipe out any excess veggies from the dutch oven. Then, pour the carrot puree back into the dutch oven and turn heat to medium low. Stir and allow it to warm up for a few minutes. Pour in heavy cream and cook for another 5 minutes or until hot. Season with more salt and pepper to taste.
  7. Toss the pasta into the warm creamy carrot sauce. Serve into bowls and top with fresh parsley and/or additional red pepper flakes or grated parmesan cheese. Enjoy!

Notes

  • Try to cut the carrots in similar sizes before steaming. This will help them cook evenly in the steamer pot.
  • Make sure the carrots have been steamed to where they fall apart when stuck when a fork. They need to be super tender.
  • It's really important to use pasta water or substitute the water with stock in order to get the vegetables to puree completely.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: dinner
  • Method: stovetop
  • Cuisine: Italian