Best Carrot Pasta Sauce Recipes

ANGEL HAIR PASTA WITH WALNUT-CARROT SAUCE

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 1/2 cups cooking water, then drain the pasta. Meanwhile, put the carrots, walnuts, garlic, oregano, lemon zest, 1/4 teaspoon salt and the red pepper flakes in a food processor and pulse until finely chopped. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the walnut-carrot mixture and the raisins and cook, stirring frequently, until the carrots soften and begin to brown, about 5 minutes. Add the reserved cooking water and bring to a simmer, then add the pasta, pecorino, lemon juice, parsley, and salt to taste and toss. Divide among bowls and top with more cheese.

CARROT PASTA SAUCE

Steps:

• Chop the onions well and saute them in a skillet with the oil for about 10 minutes. Add the grated carrots and cook for other 5-8 minutes adding your soy sauce and a few Tablespoons of the pasta water to keep the sauce moist. When ready puree the sauce in a hand blender and put it back in the skillet.
• In the meantime cook the pasta as directed and before draining it save few spoons of its water. Add the pasta to the skillet and mix until well combined. Serve the pasta topped with sunflower seeds, parsley, parmesan cheese and a swirl of olive oil.

CARROT PASTA WITH CREAMY ZESTY GARLIC SAUCE

Steps:

• 1) Mix all the ingredients for the sauce until you get them all combined. 2) Cut your carrot into noodles. 3) Pour sauce over the carrots and gently mix them by hand to coat. 4) Top with parsley, sesame and pine nuts and serve fresh. Keeps well in the fridge overnight.

RAW CARROT PASTA WITH GINGER-LIME PEANUT SAUCE

Steps:

• To Prepare the Ginger-Lime Peanut Sauce: Combine all ingredients in a small bowl and mix together until smooth and creamy. To Prepare the Carrot Pasta: Wash carrots well, peel them, and pat them dry. Using your spiral slicer, make noodles out of all of the carrots. It will be more difficult to make the noodles once there is only a few inches of carrot left, so you can grate what's left of the carrot. Place all carrot noodles into a large serving bowl. Pour the Ginger-Lime Peanut Sauce over the noodles and gently toss together (I use my hands for this part). Serve with roasted cashews (or peanuts) and freshly chopped cilantro.

CARROT PASTA WITH A CREAMY ZESTY GARLIC SAUCE

Steps:

• Mix all the ingredients for the sauce until you get them all combined. Cut your carrot into noodles. Pour sauce over the carrots and gently mix them by hand to coat. Top with parsley, sesame and pine nuts and serve fresh. Keeps well in the fridge overnight.

PASTA WITH SPICY CARROT SAUCE

Steps:

• 1. Put the carrots, celery ,garlic, red pepper, thyme and enough water to cover them in a large skillet. Bring the mixture to a boil, then cover the pan and reduce the heat to medium. Simmer the vegetables until they are tender - about 20 min. Pour 1 C of the stock into the carrot mixture and cook until the liquid is reduced to 1/4 C (about 10 min). Add the remainingC of stock and the vinegar, and cook until only 1/4 C of liquid remains (about 10 min more). While you are reducing the second cup of stock, cook the pasta in 3 qt boiling water with 1 1/2 t salt until cooked al dente. Stir the butter, salt and pepper into the sauce. Drain the pasta, put into a bowl and toss with the sauce.

PORK AND CARROT PASTA SAUCE

Steps:

• Saute onions, garlic, and carrots in oil.
• Add meat and seasonings and brown.
• Add liquid and simmer to combine flavors. (For as long as is convenient for your meal preparations. Five minutes or 55 minutes is fine, but more liquid may be needed if the simmering time is long.).
• Toss sauce with cooked pasta, garnish with Parmesan and serve.