Carrot Pasta Sauce
A delicious and healthy carrot sauce made with roasted carrots, onion, garlic and broth. Blended until smooth and stirred through pasta.
Servings: 4
Calories: 560kcal
Equipment
- 1 High Speed Blender
Ingredients
Sauce
- 4 Large Carrots, peeled and cut into rounds (around 500g/ 1.1lb)
- 1 Red Onion, peeled and cut into quarters
- 2 Garlic Cloves
- 1½ tablespoon Olive Oil
- 1½ cup (375ml) Vegetable or Chicken Broth/Stock
- 2 tablespoon Tomato Paste
- ½ tsp Salt *Do not add if making for baby / young child
- ½ teaspoon Black Pepper
Pasta
- 450g (1 lb) Pasta of choice
Garnish
- 2 tablespoon Parmesan Cheese, freshly grated (skip if vegetarian/vegan/dairy free)
- 1 tablespoon Parsley, finely chopped
- ¼ teaspoon Red Pepper Flakes (optional)
Instructions
- Pre heat oven to 200c (400f) and line a baking tray with baking paper.
- Place the carrots, onion and garlic cloves (unpeeled) on the baking tray. Drizzle with the olive oil and gently toss. Roast for 25-30 min.
- Remove the skins from the garlic and add to a blender along with the carrots, onion, tomato paste and stock. Blend until the sauce is smooth.
- Cook the pasta according to instructions, drain reserving 1 cup of the pasta water.
- If you feel the pasta sauce is too thick, you can add some of the reserved pasta water gradually to think it out. Then add the sauce to the pasta and stir it well to coat the pasta evenly.
- Serve and add garnish ingredients.
Video
Notes
If making for a baby/toddler keep sodium levels down by using homemade chicken stock/ vegetable stock and omit the salt and parmesan cheese.
Nutritional information is a ROUGH guide only, calculated using an online nutrition calculator. Includes pasta.
Nutrition
Calories: 560kcal | Carbohydrates: 102g | Protein: 19g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 2mg | Sodium: 810mg | Potassium: 869mg | Fiber: 8g | Sugar: 11g | Vitamin A: 21146IU | Vitamin C: 13mg | Calcium: 112mg | Iron: 2mg