This creamy carrot pasta sauce has a deliciously rich texture but it’s completely plant-based! It’s a great way to sneak some extra veggies into a pasta dish.

carrot pasta sauce
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I love pasta and I’m always thinking of different ways to add some extra vegetables to my plate. So I started thinking about a carrot-based pasta sauce — and after a few attempts I’m excited to report that this is so good. It has a rich, velvety texture and a savory flavor, but it’s completely plant-based thanks to the cashews.

There is a slight sweetness to the sauce from the carrots, so I like to add crushed red pepper flakes at the end to give it a little kick. But those are optional, so if you don’t like spicy things or want to serve this to little ones, you can skip the red pepper flakes.

Ingredients & Substitutions

  • Olive Oil– A little oil helps soften the onion and carrots. You can substitute with avocado oil, canola oil, or butter.
  • Yellow Onion– This helps balance out the savory flavor of the sauce. You can substitute with a white onion or shallots.
  • Carrots– I used 4 large carrots, which is about 10oz of carrots, chopped. You can substitute for baby carrots if necessary.
  • Vegetable Broth– I recommend using a flavorful broth like Better Than Boullion or Edward & Son’s “Not Chicken” style broth.
  • Garlic– A little fresh garlic enhances overall flavor. You can use one teaspoon of garlic powder as a substitute.
  • Cashews– Blended cashews create creaminess and a nutty flavor. Cashews are unique, and there isn’t a great nut substitute. You could use unsweetened canned coconut milk to add creaminess if you don’t want to use cashews.

How to Make Carrot Pasta Sauce