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Carrot pasta sauce is sweet, savory, earthy, super creamy, vibrant, healthy, and simple to prepare and enjoy with pasta and/or veggies for a healthy meal the entire family will enjoy in just 30 minutes.
Table of contents
Creamy Carrot Sauce for Pasta and Vegetables
You can NEVER have too many quick, simple pasta sauce recipes to turn to when you’re struggling for dinner ideas and want to keep things interesting. Especially those made from kitchen and pantry staples like sweet potato pasta sauce, dairy-free alfredo sauce (with kale and peas), and this easy carrot pasta sauce.
For this recipe, we’re shining the spotlight on humble, inexpensive carrots. While crisp and fresh when raw, once cooked, carrots can take on a sweeter flavor and blend effortlessly into a super creamy sauce along with onion and simple seasonings for a sweet, savory, slightly earthy, mildly ‘cheesy’ sauce.
Why You’ll Love Carrot Pasta Sauce
It not only tastes amazing, but is a great way to sneak extra veggies (and nutrients like vitamin C, potassium, and fiber) into your meal. This carrot sauce recipe is also naturally low-fat, dairy-free, gluten-free, vegan, and whole30. Better yet, a secret addition to the sauce helps load it up with plant-based protein to nourish and satisfy you.
Best of all, this vegan carrot pasta sauce is super simple to prepare, is both meal prep and freezer (with a tweak) friendly, and you can enjoy it over pasta, grains, roasted veggies, and more for a healthy, budget-friendly meal in under 30 minutes.
Looking for more quick & simple vegan pasta recipes? Check out our 20-minute creamy tahini pasta, avocado pesto pasta, and/or spicy tomato basil pasta.
The Vegan Carrot Sauce Ingredients
- Carrots: Make sure to use carrots that are nice and fresh.
- Olive oil: Or avocado oil – to sauté the veggies.
- Onion: Use a yellow or white onion.
- Vegetable stock: Use a high-quality vegetable stock or vegetable bouillon + water (use a reduced sodium version if necessary).
- Silken tofu: This creates a super creamy carrot pasta sauce with added plant-based protein.
- Seasonings: This carrot sauce recipe relies on a simple combination of herbs and spices for heaps of flavor.
- Garlic powder (use fresh garlic cloves if preferred)
- Fresh rosemary (or thyme)
- Nutritional yeast (optional – for a nutty, ‘cheesy’, umami flavor)
- Red pepper flakes (optional – to add heat. Cayenne pepper also works)
- Salt & black pepper (Use soy sauce/tamari instead of salt for extra umami)
- Lemon juice: We prefer fresh lemon juice, though bottled works in a pinch. Apple cider vinegar/balsamic, may also work to add brightness and depth.
Want to make this carrot sauce creamy without soy? You can experiment with cashew cream (soaked then blended cashews), full-fat canned coconut milk, another dairy-free ‘cream,’ or even white beans (cannellini, butter beans, etc.). For a less creamy sauce, just use starchy pasta water or extra vegetable broth.
What Could I Add to Carrot Sauce?
- Miso paste: Just a small amount of this umami-rich ingredient adds complex depth (sweet, salty, savory, etc.) to the carrot puree sauce.
- Tomato paste: Just a small amount will add a fairly robust, tangy, concentrated tomato flavor to the sauce that balances the sweetness of the carrots well.
- Other vegetables: This vegan carrot cheese sauce is versatile when it comes to vegetable combinations (to sneak in even more nutrients). Some of the best pairings include carrot and potato, sweet potato, parsnips, and/or red pepper.
- Vegan cheese: To make even more of a carrot mac and cheese sauce, add a sharp melty vegan cheddar (to taste) or other melty dairy-free cheese.
- Smoked paprika: To add subtle smokiness to the carrot spaghetti sauce.
- Vegan butter: Stir in a small amount of plant-based butter just before serving the creamy carrot pasta sauce for more of a silky, velvety finish and ‘buttery’ flavor.
You can also add veggies to the sauce – such as spinach, peas, corn, etc.
How to Make Carrot Pasta Sauce?
- 1) First, peel and finely dice the onion and slice the carrots while pre-heating a large skillet over medium heat with the oil.
- 2) Once hot, add the onion and sauté it for about 5 minutes, or until it softens and lightly browns. Then, add the carrots and sauté for a further 2 minutes.
For a deeper, richer flavor, sauté the carrots with the onions and continue to sauté them until they are nicely browned/caramelized on the edges.
- 3) Pour in the vegetable broth and bring it to a boil, then lower the heat to a simmer, cover with a lid, and cook for 15 minutes or until the carrots are tender.
- 4) Carefully transfer the cooked carrot and onion mixture to a blender along with the silken tofu and all the seasonings, and blend until smooth and creamy.
- 5) Then add the lemon juice, taste, and adjust any of the seasonings to your liking.
- 6) Finally, return the sauce to the saucepan and cook for 5 minutes over low heat to slightly thicken and reduce it. Enjoy!
If you’re also preparing pasta, do so towards the end of step 3 and reserve a ladleful or two of the pasta water if preferred to help the carrot pasta sauce cling to the noodles and/or adjust its consistency.
FAQs
Yes, a high-speed blender or food processor should work fine for this carrot sauce recipe, though the latter may not be as smooth.
Generally, we love pairing homemade pasta sauces with short-shaped pasta with plenty of ridges for the sauce to cling to. I.e., fusilli, rotini, farfalle (bowtie), macaroni, shells, etc.
Long, wide noodles like linguine or fettuccine also work well. Regular, whole wheat or even gluten-free pasta like chickpea pasta/ lentil pasta will pair well with the sweet, savory, creamy carrot sauce.
Pro Recipe Tips
- Slice the carrots evenly: This will ensure they cook at a similar rate. Use a mandoline to speed up the prep time.
- For the smoothest sauce: Use a high-speed blender to blend the tender veg.
- Taste and adjust: We highly recommend tasting the sauce after blending and adjusting any of the herbs/spices to your liking.
- Reserve pasta water: If you plan to serve creamy carrot sauce with pasta, reserve a cup of the starchy pasta water. Adding just a little to the sauce can help it cling to the pasta better, but it’s also great to thin out the sauce.
- To make it into a soup: Add extra vegetable broth and adjust the seasonings.
What to Serve with Carrot Sauce?
- Pasta (short-shape, long noodles, tortellini, gnocchi, in lasagna, etc.)
- Grains (rice, quinoa, etc.)
- Roasted vegetables (asparagus, broccoli, cauliflower, green beans, etc.)
- Vegan meatballs (and pasta/spaghetti or mashed potatoes)
- Spread over a vegan pizza or in calzones
- Within vegan wraps, plant-based quesadillas, or sandwiches
- Wedges, onion rings, and other party appetizers as a carrot dipping sauce
Depending on what you serve the vegan carrot sauce with, you might enjoy the meal alongside bread (garlic bread, focaccia, crusty loaf) for mopping up the sauce and/or a leafy green side salad.
Storage Instructions
Allow the carrot puree sauce to cool, and then store leftovers in an airtight container in the refrigerator for up to 5 days.
If you want to freeze the carrot pasta sauce, prepare it minus the silken tofu (which can become grainy once frozen) and freeze it in freezer-safe containers or Ziplock/Stasher bags (spread flat) for up to 4 months. Allow it to thaw in the refrigerator overnight before blending in the tofu and reheating it.
More Vegan Pasta Recipes
- Tofu Bolognese
- Creamy curry pasta sauce
- Eggplant and hazelnut pasta
- Vegan pasta primavera
- Pumpkin pasta bake
- Summer garden pasta
- Butternut squash pasta sauce
Or browse through this list of 20 easy vegan pasta recipes you need to try!
Photos by Alfonso Revilla
Easy Carrot Pasta Sauce
Ingredients
- 2 tablespoons of olive oil
- 1 yellow onion, diced
- 5 medium carrots, sliced
- 1 cup of vegetable broth
- 1 block of silken tofu, drained
- 1 tablespoon of garlic powder
- Salt and pepper, to taste
- ½ teaspoon of thyme
- ½ teaspoon of minced rosemary
- Juice of ½ lemon
- 3 tablespoons of nutritional yeast (optional)
- ¼ teaspoon of red pepper flakes or to taste (optional)
- Serve with pasta or over roasted veggies.
Instructions
- In a large pot, heat the oil. Then saute the onion for 5 minutes, or until it starts to brown.
- Then add the carrots and saute for 2 minutes. Add the veggie broth and bring it to a boil. Cover with a lid, lower the heat to a simmer and cook for 15 minutes, or until the carrots are soft.
- Carefully transfer the onion and carrot mixture to a blender, add the silken tofu, garlic powder, salt, pepper, thyme, rosemary, red pepper flakes, nutrional yeast (if using), and blend until very smooth. Taste and add ½ lemon juice. Add more salt and herbs if needed.
- Return the sauce to the pot and cook for 5 minutes on low heat.
Notes
- Slice the carrots evenly: This will ensure they cook at a similar rate. Use a mandoline to speed up the prep time.
- For the smoothest sauce: Use a high-speed blender to blend the tender veg.
- Taste and adjust: We highly recommend tasting the sauce after blending and adjusting any of the herbs/spices to your liking.
Nutrition
Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
Yum! This easy carrot pasta is so creamy and delicious. It’s a new weeknight dinner favorite!
Wow this is so delicious. Carrot sauce is so creative!!
Love the veggies in this sauce!