Creamy Carrot Pasta

This dairy-free creamy carrot pasta sauce is delicious and easy to make. You can make ahead of time and freeze to have on hand for not just pasta but a for any rice or veggie dish, as spread, etc. It adds so much flavor and healthy nutrients to your meal. Enjoy!

INGREDIENTS

For pasta

  • 8–10 ounces pasta of choice (gluten-free option)

For Creamy carrot sauce:

  • 1/2 an onion
  • 2 tomatoes
  • 4 garlic cloves, rough chopped
  • 2 tablespoons olive oil
  • 2 heaping cups carrots, thinly sliced (3 medium carrots)
  • 2 cups water
  • 1/2 cup raw cashews (or sub raw hemp seeds)
  • 1/4 teaspoon salt or to taste
  • 1/4 teaspoon pepper or to taste 

INSTRUCTIONS:

Cook pasta:

  • Set 6-8 cups salted water to boil for pasta, and cook according to directions.

Cook the sauce:

  • Heat oil in a medium pot, over medium heat. Sauté onion and garlic until fragrant and golden, about 5 minutes, stirring often.
  • Add carrots, water, salt and pepper and bring to a boil. Cover, lower heat to low and simmer gently until carrots are fork-tender, about 15 minutes.

  • Meanwhile, add cashews to the NutraMilk and process until you get a butter consistency.
  • Add cooked veggies to the NutraMilk and process until smooth and creamy. Adding water if necessary to achieve desired consistency.

  • Once pasta is done, add carrot sauce to your pasta and mix well. Serve immediately, top with one of our homemade pesto recipes (optional).

Homemade pesto recipes:

Pistachio Pesto

Avocado Hemp Pesto

Almond Pesto

Walnut pesto

Sweet Pea & Mint Pesto

Sprouted Sunflower Seed & Kale Pesto

Pumpkin Seed Butter Spinach Pesto

 

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.