Name: Roasted Carrot Pasta Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 5
Ingredients: 450g /1lb fresh carrots; 1 red or orange bell pepper; 1 yellow onion; 4 cloves garlic, unpeeled; 2 Tablespoons olive oil; 2 sprigs fresh thyme, plus more for serving; Salt and pepper; 360g (1 1/2 cups) vegetable broth; 2-3Tablespoons finely grated parmesan cheese, plus more for serving; Cream (optional); 450g / 1lb dried pasta of choice

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This roasted carrot pasta sauce is a bright and vibrant twist to traditional pasta sauce. Roasted fresh carrots are the star, adding a bright orange color and a natural sweetness. The creamy sauce is blended until smooth, perfect to add to your favorite cooked pasta.

bowls of yellow pasta with white parmesan.

This creamy carrot sauce is a great alternative to traditional tomato-based sauces. I like to add red peppers in there, too to bring more depth of flavor, but if you’re looking to make a night-shade-free sauce, it can just be left out.

The vegetables are all roasted on one tray, then popped into a blender with stock and blended until smooth. A dash of heavy cream can enrich the sauce even more, but it’s optional. This easy recipe is one the whole family will enjoy!

Ingredients

Find the ingredient amounts for this creamy carrot pasta sauce in the printable recipe card at the bottom of this post. Here is a rundown of what you will need.

Fresh Carrots – Fresh, sweet carrots are generally available year-round. Their natural sweetness is so delicious in this sauce.

White Onion – A white or yellow onion complements the sweetness of the carrots.

Olive Oil – Drizzled over the roasting vegetables.

Garlic cloves– Whole garlic cloves are roasted alongside the other vegetables in their skins. Once roasted, they become perfectly caramelized, and you can easily squeeze them from their peels.

Bell Pepper – Red or orange bell peppers pair very well with carrots; I think they bring beautiful flavor.

Vegetable broth – Vegetable broth keeps this recipe vegetarian-friendly, but you could use chicken broth if you prefer.

Parmesan Cheese – A little for the creamy pasta sauce and for garnish. The savory flavor of parmesan complements the sweetness.

Fresh Thyme – Fresh thyme pairs well with carrots. I roast some with the vegetables and save some for topping. You could use other fresh herbs, too, like sage or parsley.

Equipment

A food processor or immersion blender blends the ingredients into a smooth sauce. The better the blender, the smoother the sauce will be.

Method

Preheat the oven to 400°F/200°C. Wash and chop the carrots into ¼ inch rounds. Peel the onion and chop it into quarters. Chop the bell pepper into quarters and remove the seeds. Arrange the vegetables in a single layer on a baking sheet.

Add on whole garlic cloves, still in their peel. Drizzle with olive oil and dot with fresh thyme.

Season generously with salt and black pepper.

Place the baking sheet in the oven and roast the vegetables for about 30 minutes or until they’re tender and golden brown.

Once the vegetables are roasted, transfer them to a food processor. Add the vegetable or chicken broth and blend until the mixture has a smooth texture. If the sauce is too thick, add more broth until you achieve your desired consistency. Taste and add a little salt or pepper if needed.

Meanwhile, according to the manufacturer’s directions, cook your favorite pasta until al dente in a large pot of salted water.

Transfer the sauce to a large skillet and place it over medium heat. Add the grated parmesan cheese, and stir until it completely melts into the sauce. Stir through cooked and drained pasta. Add a drizzle of cream if desired, and stir it through.

Serve with an extra sprinkle of parmesan cheese and fresh thyme.

Variations and Substitutions

This carrot pasta sauce recipe is quite versatile.

Vegan: For a vegan pasta sauce, substitute the chicken broth for vegetable broth, and use nutritional yeast instead of Parmesan cheese.
Different Vegetables: Add other roasted vegetables such as pumpkin, sweet potato or zucchini to the blend for a more complex flavor.
Spice Variations: If you prefer a smokier flavor, add 1/2 a teaspoon of smoked paprika powder or a little cayenne or red pepper flakes for spice.

Storage

This carrot sauce recipe can be stored in an airtight container in the refrigerator for up to a week. You can also freeze the sauce for longer storage.

To do so, let it cool completely, then pour it into a freezer-safe container and freeze it for up to 3 months.

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