Brighten up your pasta dishes with this vibrant carrot pasta sauce. Packed with nutrients and bursting with sweet and savory flavors, it's a delicious alternative to traditional pasta sauces
1poundcarrots (about 5-6 medium), cut into ½ inch rounds
1mediumyellow onion, peeled and quartered
4-5garlic cloves, with peel on
1tablespoonoil
15ouncecan cannellini beans
15ouncecanned full fat unsweetened coconut milk
1tablespoontahini (see note)
Instructions
Prep the vegetables - Slice the carrots into ½ inch rounds and quarter the onion. Leave the garlic cloves in their skin.
Roast the vegetables - Toss the carrots with olive oil. Take the time to rub oil all quartered onion and drizzle some over the garlic. Place on a baking tray. Roast at 400°F for 25-30 minutes.
Once slightly cooled, add all the roasted veggies (peel the garlic) to the food processor or blender along with the rest of the ingredients.
Blend until smooth. Pour into a pan and heat over medium to medium-low heat for several minutes until heated through.
Add cooked pasta. Be sure to reserve about ½ cup of the pasta water before draining and use it to thin out the sauce, if needed. Stir in some yogurt or cheese, like ricotta cheese, parmesan cheese, or cheddar cheese.
Notes
While you can refrigerate leftovers once the pasta is tossed in the sauce, it tastes best with fresh cooked pasta.So I strongly recommend combining enough pasta and sauce for one meal and reserving the rest of the sauce to enjoy in various ways throughout the week, as mentioned above.Store leftover sauce in an airtight container or jar and refrigerate for up to 5 days or freeze for up to 3 months.