PASTA WITH CARROT SAUCE RECIPE
TRADITIONAL ITALIAN RECIPE: Carrot sauce for pasta is made from vegetables blended into a rich, creamy and healthy pasta sauce. And it tastes fantastic. Sometimes I get tired of the same old tomato sauce and I always avoid white sauce because it's just not that healthy.
Provided by Uncut Recipes
Categories Main Course
Time 1h
Yield 4
Number Of Ingredients 9
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...
Nutrition Facts : ServingSize 1 portion, Calories 370 cal, Fat 38 g
EASY CARROT PASTA SAUCE
This easy carrot pasta sauce is a classic Italian sauce that is delicious served over pasta.
Provided by Nick
Categories Entree
Time 45m
Yield Serves 6.
Number Of Ingredients 13
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.
Nutrition Facts : ServingSize 1 plate, Calories 375 calories, Carbohydrate 68g, Protein 12g, Fat 6g
PASTA WITH SPICY CARROT SAUCE
Steps:
- 1. Put the carrots, celery ,garlic, red pepper, thyme and enough water to cover them in a large skillet. Bring the mixture to a boil, then cover the pan and reduce the heat to medium. Simmer the vegetables until they are tender - about 20 min. Pour 1 C of the stock into the carrot mixture and cook until the liquid is reduced to 1/4 C (about 10 min). Add the remainingC of stock and the vinegar, and cook until only 1/4 C of liquid remains (about 10 min more). While you are reducing the second cup of stock, cook the pasta in 3 qt boiling water with 1 1/2 t salt until cooked al dente. Stir the butter, salt and pepper into the sauce. Drain the pasta, put into a bowl and toss with the sauce.
CARROT PASTA SAUCE
The fresh ingredients and the short cooking time, make this a perfect light summer pasta dish. I found this recipe online claiming to be a fake tomato sauce. It doesn't taste like tomato, but then again it doesn't really taste like carrot either. The way all of the flavors mesh, it's really an indescribable flavor. Everyone seems pretty skeptical until they try it.
Provided by OwlMonkey
Categories One Dish Meal
Time 20m
Yield 2 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 664, Fat 26.2, SaturatedFat 4.2, Cholesterol 4.4, Sodium 858, Carbohydrate 98.1, Fiber 14.5, Sugar 3.3, Protein 13.3
PASTA WITH SAUSAGEMEAT AND CARROTS
I know it sounds odd but it really is quite delicious. The carrots combine with the sausage to form an unexpectedly good sauce which is thick and satisfying. It's so easy to make and a favourite supper dish in our house-even the kids love it! Use the best sausage you can-it makes a difference! This dish freezes really well and keeps in the fridge for up to 3 days!
Provided by Noo8820
Categories Lunch/Snacks
Time 1h
Yield 4-5 serving(s)
Number Of Ingredients 12
Steps:
- If using whole sausage remove meat from skins.
- Grate/shred the carrots.
- Puree the tin of tomatoes.
- Heat the oil and butter in a saucepan and cook the onion until translucent.
- Add the sausage meat and lightly brown, breaking it up with a fork.
- Add the carrot and stir for a few minutes.
- Add the tomatoes, stock bay leaf and oregano and cook, covered over a low heat for 30 minutes.
- Taste for seasoning-if the sausages are spicy you may not need any.
- Cook and drain pasta.
- Mix pasta with the sauce and serve.
- Serve cheese separately.
Nutrition Facts : Calories 690.6, Fat 29.4, SaturatedFat 11.3, Cholesterol 68.1, Sodium 796.8, Carbohydrate 75.5, Fiber 5.6, Sugar 8.3, Protein 30.2
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