Healthy Carrot Pasta Sauce
A delicious roasted carrot pasta sauce with red pepper and leeks. An easy and healthy sauce that will impress anyone who tries it!
Servings 2 people
Calories 382kcal
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.
Notes
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 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.