Creamy Carrot Pasta Sauce Recipes

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.

CREAMY CARROT PASTA SAUCE

Steps:

• Scrub the carrots and top and tail them. There's no need to peel them unless they're particularly manky.
• Roughly chop then place them in a lidded pan with a good pinch of salt. Cover with water, bring to the boil, then simmer for 10-15 minutes or until just cooked. Use a knife to test for doneness. If it slides in easily, the carrots are cooked.
• Drain the carrots, but reserve the water. Transfer them to a blender with 200 ml of the carrot water.
• Drain the cashew nuts and add to the blender.
• Finally add the wild garlic oil (or garlic, olive oil and salt).
• Blend on high speed until you have a smooth sauce. If the sauce is too thick, add some more of the hot carrot water.
• Whilst the carrots are simmering, cook the pasta in salted water according to pack instructions.
• If using, fry the leeks, onions or shallots in some extra virgin olive oil over a gentle heat.
• As soon as the carrot sauce is ready, drain the pasta. Return it to the pan and mix in the sauce. A fork or tongs are good for this. If the sauce needs loosening, add a little pasta or carrot water until you get your desired consistency.
• Transfer the pasta into individual bowls and top with the fried leeks, onions or shallots.
• Scatter some vegan parmesan over the top along with some parsley.