Carrot Pasta Sauce Recipes

PASTA WITH CARROT SAUCE RECIPE

Steps:

• Preheat oven to 225C / 430F.
• Peel the Carrots and cut them into Chunks.
• Place all the Chuncks in an oven dish with some Olive Oil, Salt, and Freshly Ground Black Pepper.
• Cover the oven dish with some kitchen foil and bake for 1 hour, or until the Carrots are tender.
• Puree the Carrots.
• Heat the Butter in a frying pan and sauté the Shallot until translucent...

EASY CARROT PASTA SAUCE

Steps:

• In a large pot or skillet, add olive oil over medium heat. Add carrots and onions and cook for 10 minutes until carrots start to caramelize and brown. Then add garlic and tomato sauce and stir together for a minute. Add stock and Worcestershire sauce and bring to a simmer. Turn heat down to low, cover, and simmer until carrots are tender, probably another 10 minutes.
• Blend the sauce either with an immersion blender or slightly cool the sauce and then transfer to a traditional blender and blend until completely smooth.
• Cook penne until slightly less than al dente in salted water.
• Drain penne, reserving some pasta water. Add carrot sauce to a large skillet and add penne. Pour in 1/2 cup of reserved pasta water and toss together until combined and then penne is tender.
• Taste the sauce and adjust seasoning if it needs a pinch of salt.
• Serve penne garnished with Parmesan cheese and chives.

CARROT PASTA SAUCE

Steps:

• Chop the onions well and saute them in a skillet with the oil for about 10 minutes. Add the grated carrots and cook for other 5-8 minutes adding your soy sauce and a few Tablespoons of the pasta water to keep the sauce moist. When ready puree the sauce in a hand blender and put it back in the skillet.
• In the meantime cook the pasta as directed and before draining it save few spoons of its water. Add the pasta to the skillet and mix until well combined. Serve the pasta topped with sunflower seeds, parsley, parmesan cheese and a swirl of olive oil.

ROASTED CARROT SAUCE

Steps:

• Preheat oven to 400 degrees. Combine the carrots, onion, olive oil and garlic in a small bowl, coating the carrots and onions with the olive oil. Spread mixture in a single layer on a baking sheet. Bake until vegetables are tender and have achieved light color, about 45 minutes. Occasionally stir vegetables. Puree the roasted vegetables, lemon juice, and sea salt with enough stock to form a sauce.
• Variation:
• Use half parsnips and half carrots in the recipe. Follow same cooking instructions.