Creamy Roasted Carrot Pasta Sauce
Servings: servings
If you love the flavor of roasted carrots, this roasted carrot pasta sauce is sure to be your new favorite! It's incredibly flavorful, thanks to the roasted carrots, parmesan cheese, and tomato paste. With its creamy texture, it's also the perfect alternative to tomato-based sauces and a great way to incorporate an extra serving of vegetables into your kid's diet!
Ingredients
- 1 pound carrots peeled and slice (about 4 large carrots)
- 1/2 medium onion sliced
- 3 garlic cloves minced
- 2 tablespoons olive oil
- 2 cups reduced-sodium vegetable broth
- 3 tablespoons freshly grated parmesan cheese
- 2 tablespoons tomato paste
- 1 pound uncooked pasta of choice
- Salt and pepper to taste
Instructions
- Preheat the oven to 400 degrees F. Place the carrots, onion, and whole garlic cloves in a single layer on a large baking sheet and drizzle with olive oil. Bake for 20-25 minutes or until tender and caramelized.
- Transfer the roasted vegetables to a blender, along with the vegetable broth, parmesan cheese and tomato paste.
- Blend the sauce until smooth and creamy. Season with salt and pepper, to taste.
- Meanwhile, cook pasta until slightly less than al dente.
- Drain pasta. Add carrot sauce to the pot with the cooked pasta and toss to combine. Taste the sauce and adjust seasoning if needed.
- Serve carrot pasta garnished with additional Parmesan cheese and a sprinkle of finely chopped parsley, if desired.
Notes
- If you plan to make this recipe ahead of time, I recommend cooking the noodles and preparing a batch of the carrot pasta sauce and keeping them separate. Pour the sauce over the noodles and toss to combine just before serving.
- For an even creamier sauce, you may wish to add a splash of milk. This is especially the case if the pasta has been sitting for a while as some of the noodles tend to absorb the sauce.
- You can use any type of pasta for this recipe. We like to serve it on fibre-enriched rotini or penne.
- If serving this carrot pasta to babies, I recommend skipping the salt and parmesan cheese or adding a bit less to limit sodium intake.
- If you don’t want to make the whole batch of pasta all at once, I like to just make the sauce and then freeze it into smaller portions. I like to use a silicone ice cube tray or these Souper Cubes! Thaw the sauce, cook up pasta and toss together for an easy meal for little ones.
Nutrition
Calories: 269kcal | Carbohydrates: 44g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 2mg | Sodium: 104mg | Potassium: 240mg | Fiber: 7g | Sugar: 5g | Vitamin A: 9550IU | Vitamin C: 5mg | Calcium: 40mg | Iron: 0.4mg
