Hi! I am so excited to be writing up this carrot pasta sauce recipe. I actually made it for a reel on my instagram but the response was so great I knew I had to get it on the site. This is a really simple sauce and comes together so quickly.
It’s actually quite a similar process to my Roasted Tomato and Garlic Ricotta Pasta recipe, where roasting is key to developing deep flavor. I have used a combination of roasted carrots, red peppers, leeks and garlic to make a really delicious and nutritious sauce.
The vegetables are roasted with some extra virgin olive oil, balsamic vinegar and fresh thyme. It is so yummy! I have used penne pasta, but you can use anything you like. My Easy Homemade Pappardelle Pasta Recipe is a great option if you’re feeling adventurous and want to try making your own pasta!.
Ingredients:
- Carrots – I have used regular carrots, not baby carrots. Try and cut them into even pieces so they roast at the same rate.
- Red pepper – This adds a really nice sweetness to the sauce.
- Leek – I think leeks are such an under-used vegetable! It adds a nice flavor.
- Garlic – I roast the garlic cloves in their skin then squeeze out the roasted garlic.
- Extra virgin olive oil – I always use extra virgin when roasting vegetables.
- Balsamic vinegar – Roasted vegetables love balsamic vinegar!
- Fresh thyme – Use any fresh herbs you like but I think thyme works particularly well.
How to make carrot pasta sauce
Full instructions are in the recipe card below.
ONE: Roast the chopped vegetables in the olive oil, balsamic vinegar and thyme on a baking sheet. Season with a good pinch of salt and some black pepper.
TWO: Roast at 355f (180c) for 25 – 30 mins until the tops are starting to char.
THREE: Add the roasted vegetables to a food processor or blender with the vegetable or chicken broth and blitz until smooth.
FOUR: Add the pureed sauce to a large skillet or frying pan and heat gently. Add the cooked pasta and a splash of pasta water and mix well. Serve with some parmesan cheese.
Expert tips
- The shape of the carrot pieces isn’t super important but try and keep them even so they cook at the same rate.
- Check the vegetables at 20 minutes , if the tops are charring too much then turn the heat down to 325f (160c) for the last 10 minutes.
- Reserve some pasta water if the tops are charring too much then turn the heat down to 325f (160c) for the last 10 minutes.
- Reserve some pasta water before you drain the pasta to add to the finished dish. I always undercook pasta by a minute so it can finish cooking in the sauce, a technique I also use in my easy Cream Cheese Tomato Pasta Sauce recipe..
Other additons
There are a lot of things you could add to this carrot sauce! I love adding some crispy rosemary panko breadcrumbs on top for a bit of crunch.
- Red pepper flakes – Add for some spice.
- Cream – This sauce is so delicious and creamy without cream but if you want to add some definitely do!
- Fresh basil – Add some fresh basil leaves to the top before serving.
Why you should reserve pasta water
When cooking any pasta dish I always use a spider strainer to transfer the cooked pasta directly into the sauce, a method I also swear by in my Mafaldine Pasta with Creamy Tomato Sauce recipe. It leaves the starchy pasta water behind to be used as a sauce thickener.
I never EVER drain pasta in a colander, it washes away all the starch left on the pasta which is key to thickening a sauce. If you have to drain your pasta, make sure you reserve a good cup of the pasta cooking water first.
Recipe FAQs
How long does carrot pasta sauce last?
It will keep in an airtight container in the fridge for 3 – 4 days.
Can I freeze carrot pasta sauce?
Roasted vegetables tend to change texture if frozen so I don’t love to freeze it. It will be fine though if you need to!
Will it work with gluten free pasta?
Yes! Gluten free pasta will work just fine with this sauce.
Want some other sauces to try?
If you loved the healthy, vegetable-forward approach of this carrot pasta sauce, my healthy Tomato Sweet Potato Pasta Sauce offers another delicious way to incorporate more vegetables into your pasta. For a completely different flavor profile, but still with that satisfying creamy texture, try my delicious Creamy Tuscan Sausage Pasta recipe.
Recipe
Healthy Carrot Pasta Sauce
Ingredients
- 3 carrots peeled and chopped into ½ inch slices
- 1 red pepper cored and cut into chunks
- 1 leek chopped into 1 inch pieces
- 4 garlic cloves unpeeled
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 5 – 6 sprigs fresh thyme
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- ½ cup vegetable or chicken broth
- 200 grams dried pasta or 300 grams fresh pasta
- Parmesan cheese to serve
Instructions
- Preheat your oven to 355f (180c).
- Place the carrots, red pepper, leek and garlic cloves on a baking tray and drizzle with the olive oil and balsamic vinegar.
- Add the thyme sprigs and the salt and pepper and toss well.
- Roast in the oven for 25 – 30 minutes until the tops are starting to char.
- Transfer to a food processor or blender, discarding the thyme sprigs and squeeze the garlic out of it’s skin.
- Blitz with the broth until smooth.
- Cook your pasta in a pot of boiling salted water.
- Heat the pureed carrot sauce in a frying pan or skillet over a medium heat.
- Add the cooked pasta to the sauce with a splash of pasta water and mix well.
- Divide between bowls and top with parmesan cheese.
