Description
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.
Ingredients
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- 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)
Instructions
- Add the cashews to a bowl and cover with very hot water. Allow the cashews to soak while cooking the vegetables.
- Add the olive oil, onion, and carrots to a skillet over medium heat.
- Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
- Add the garlic and continue to cook for one minute.
- Add the vegetable broth, cover, and continue to cook over medium heat for 15-18 minutes or until the vegetables are very soft.
- 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.
- 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.)
- Carefully transfer the cooked vegetables and any remaining broth to the blender. Blend until completely smooth. Add additional pasta water, if necessary.
- Transfer the sauce and pasta back to the pot and heat over low heat until warm.
- Season with crushed red pepper flakes, if desired.