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Carrot Pasta Sauc

Carrot Pasta Sauce

  • Author: Liz Thomson
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 2 cups sauce 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan


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.


Units Scale
  • 1 tablespoon olive oil
  • 1 yellow onion, chopped
  • 4 large carrots, chopped
  • 2 cups vegetable broth
  • 2 cloves garlic, minced
  • 1/2 cup cashews, soaked
  • 8oz pasta (I used whole wheat pasta)


  1. Add the cashews to a bowl and cover with very hot water. Allow the cashews to soak while cooking the vegetables.
  2. Add the olive oil, onion, and carrots to a skillet over medium heat.
  3. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
  4. Add the garlic and continue to cook for one minute.
  5. Add the vegetable broth, cover, and continue to cook over medium heat for 15-18 minutes or until the vegetables are very soft.
  6. While the vegetables are cooking, prepare your pasta according to the package directions. Reserve ½ cup of pasta water, then drain the pasta and set aside.
  7. Drain the cashews, then add them to a blender with ¼ cup of pasta water. Blend until mostly smooth. (It’s ok if it’s not completely smooth.)
  8. Carefully transfer the cooked vegetables and any remaining broth to the blender. Blend until completely smooth. Add additional pasta water, if necessary.
  9. Transfer the sauce and pasta back to the pot and heat over low heat until warm.
  10. Season with crushed red pepper flakes, if desired.

Keywords: carrot pasta sauce