PASTA WITH CARROT SAUCE RECIPE
TRADITIONAL ITALIAN RECIPE: Carrot sauce for pasta is made from vegetables blended into a rich, creamy and healthy pasta sauce. And it tastes fantastic. Sometimes I get tired of the same old tomato sauce and I always avoid white sauce because it's just not that healthy.
Provided by Uncut Recipes
Categories Main Course
Time 1h
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 225C / 430F.
- Peel the Carrots and cut them into Chunks.
- Place all the Chuncks in an oven dish with some Olive Oil, Salt, and Freshly Ground Black Pepper.
- Cover the oven dish with some kitchen foil and bake for 1 hour, or until the Carrots are tender.
- Puree the Carrots.
- Heat the Butter in a frying pan and sauté the Shallot until translucent...
Nutrition Facts : ServingSize 1 portion, Calories 370 cal, Fat 38 g
CARROT PASTA SAUCE
The fresh ingredients and the short cooking time, make this a perfect light summer pasta dish. I found this recipe online claiming to be a fake tomato sauce. It doesn't taste like tomato, but then again it doesn't really taste like carrot either. The way all of the flavors mesh, it's really an indescribable flavor. Everyone seems pretty skeptical until they try it.
Provided by OwlMonkey
Categories One Dish Meal
Time 20m
Yield 2 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 664, Fat 26.2, SaturatedFat 4.2, Cholesterol 4.4, Sodium 858, Carbohydrate 98.1, Fiber 14.5, Sugar 3.3, Protein 13.3
CARROT TOP PASTA RECIPE
Carrot Top Pasta, an easy pesto pasta recipe using carrot greens instead of basil. Simple, healthy, and a great way to reduce food waste.
Provided by Kristina Todini, RDN
Categories Main Dishes
Time 37m
Number Of Ingredients 10
Steps:
- Wash, dry, and cut carrot tops: Cut carrot root from the stem*. If using carrots, wash the root and slice into small slices and set aside. Cut the carrot greens from the stem and place in a colander or bowl to wash, rinse well to remove dirt, then set aside to dry (about 20 minutes). Once dry, remove any remaining hard stems from carrot leaves.
- Prepare carrot top pesto: In a food processor or blender, add carrot greens, pine nuts or seeds, garlic cloves, olive oil, cheese or nutritional yeast, sea salt, and black pebber. Pulse to combine, adding more oil if needed, but keep pesto a thicker consistency.
- Boil pasta: Bring a large pot of water and a generous pinch of salt to a boil. Add desired pasta (we used rotini in recipe photos) and cook to al dente (or semi-firm) according to package instructions. Typically this means 8-10 minutes, depending on the pasta shape you choose (thicker pasta shapes require more time). When pasta is done, reserve ½ cup of pasta water and then drain pasta and set aside.
- Prepare pesto pasta: In a large pan over medium-low heat, add pesto to pan with a small amount of reserved pasta water and heat for 1 minute. Add cooked pasta and toss to coat it in pesto. Remove from heat and plate, then serve with sliced tomatoes, a sprig of carrot greens, and a sprinkle of vegan parmesan or nutritional yeast.
Nutrition Facts : ServingSize 1 serving, Calories 506 kcal, Carbohydrate 40 g, Protein 12 g, Fat 36 g, SaturatedFat 4 g, Sodium 1821 mg, Fiber 2 g, Sugar 1 g, UnsaturatedFat 29 g
SAUSAGEMEAT AND CARROT PASTA
This unusual combination of ingredients leads to a comfort food overload.
Provided by Morgsiee
Time 1h
Yield Serves 4
Number Of Ingredients 10
Steps:
- If using whole sausage remove meat from skins.
- Grate/shred the carrots
- Heat the oil and butter in a saucepan and cook the onion until translucent.
- Add the sausage meat and lightly brown, breaking it up with a fork.
- Add the carrot and stir for a few minutes
- Add the tomatoes, stock bay leaf and oregano and cook, covered over a low heat for 30 minutes.
- Taste for seasoning-if the sausages are spicy you may not need any
- Cook and drain pasta
- Mix pasta with the sauce and serve.
- Serve cheese separately.
ROASTED CARROT SAUCE
Provided by Food Network
Yield 8 servings with Polenta Napole
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. Combine the carrots, onion, olive oil and garlic in a small bowl, coating the carrots and onions with the olive oil. Spread mixture in a single layer on a baking sheet. Bake until vegetables are tender and have achieved light color, about 45 minutes. Occasionally stir vegetables. Puree the roasted vegetables, lemon juice, and sea salt with enough stock to form a sauce.
- Variation:
- Use half parsnips and half carrots in the recipe. Follow same cooking instructions.
PASTA WITH CARROT SAUCE AND RICOTTA SALATA
Soft, sweet carrots make the perfect pasta sauce in this easy weeknight dinner recipe. We cook them first, the blend them until smooth with tender leeks and heavy cream to make the most delightful sauce for any pasta shape. Be sure to keep the pasta al dente and top your finished dish with an ample shaving of ricotta salata cheese.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
- Meanwhile, heat the butter in a medium saucepan over medium-high heat. Add the carrots, leek and garlic and season with salt and pepper. Cook, stirring occasionally, until the carrots begin to soften, about 8 minutes. Add the vegetable broth and bring to a boil, then reduce the heat and simmer until the vegetables are very tender, about 8 minutes.
- Transfer the mixture to a blender and puree until smooth. Wipe out the saucepan and add the carrot puree to the pan. Stir in the heavy cream and heat over medium heat. Add the pasta and toss well to coat, adding the reserved cooking water 1 to 2 tablespoons at a time if the sauce seems too thick. Season with salt.
- Divide the pasta among bowls. Top with the ricotta salata and a pinch of red pepper flakes, if desired.
Nutrition Facts : Calories 478, Fat 16 grams, SaturatedFat 8 grams, Cholesterol 43 milligrams, Sodium 583 milligrams, Carbohydrate 72 grams, Fiber 6 grams, Sugar 7 grams, Protein 14 grams
CARROT SAUCE
This originates from my Passover cookbook. A nice and easy sauce to serve over almost anything, meat, fish, vegetables.
Provided by Chef Dudo
Categories Sauces
Time 20m
Yield 2 cups
Number Of Ingredients 6
Steps:
- Dissolve the potato starch in the broth.
- Mix the potato starch mixture with the melted margarine.
- Stir constantly over low heat until mixture is smooth and thick.
- Add carrots and ketchup.
- Continue to cook over low heat for 5 minutes.
- Add salt and pepper to taste.
TOMATO AND CARROT MARINARA SAUCE
If you're trying to eat less meat but miss chunky tomato sauce, you'll appreciate the finely diced carrots in this one.
Provided by Martha Rose Shulman
Categories dinner, easy, quick, weekday, main course
Time 30m
Yield 2 1/4 cups (about eight servings)
Number Of Ingredients 9
Steps:
- Heat the oil over medium heat in a large, wide nonstick skillet or saucepan. Add the carrots. Cook, stirring, until tender, five to eight minutes. Add the garlic. Cook, stirring, for 30 seconds to a minute until the garlic begins to smell fragrant. Add the tomatoes and their juice, the sugar, basil sprig, salt, tomato paste and oregano. Stir, and turn up the heat. When the tomatoes begin to bubble, lower the heat to medium, and cook, stirring often, until thick and fragrant, 20 to 25 minutes. Remove the basil sprig, and wipe any sauce adhering to it back into the pan. Taste and adjust seasonings.
Nutrition Facts : @context http, Calories 65, UnsaturatedFat 3 grams, Carbohydrate 8 grams, Fat 4 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 345 milligrams, Sugar 5 grams
FRESH CARROT SAUCE
Steps:
- Juice the carrots through a vegetable juicer. Skim any foam off the top. Pour the juice into a saucepan and place over medium heat. Bring the sauce up to just before the boiling point (tiny bubbles will begin to form) and remove from heat. Whisk in cubes of cold butter one at a time until all are incorporated.
- Place back on the heat and simmer for 1-2 minutes. Add cayenne, cinnamon, salt and pepper. Just before serving, add the fine herbs. This sauce is best made minutes before serving.
FRESH CARROT PASTA DOUGH
This rich, slightly sweet pasta pairs nicely with parmesan cheese and cracked pepper.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Yield Makes about 1 pound
Number Of Ingredients 6
Steps:
- Add 2 inches of water to a medium saucepan, and fit with a steamer insert. Bring to a simmer. Add carrots; cover, and steam until softened, about 10 minutes. Puree carrots in a food processor (you should have about 1/2 cup puree).
- Add eggs and yolk to puree in food processor, and process until combined. Add flour and 1 heaping teaspoon salt, and process until dough just comes together, about 20 seconds.
- Transfer dough to a well-floured surface. Knead until smooth and elastic, 5 to 10 minutes, adding up to 2 tablespoons flour if dough is too sticky. Place on a piece of parchment, and cover with an inverted bowl, or wrap tightly in plastic; let rest for 1 to 2 hours.
- Cut dough into 8 pieces. Working with 1 piece at a time (keep the remaining pieces covered with the inverted bowl), flatten dough into an oblong shape slightly thinner than the pasta machine's widest setting (number 1). Dust dough very lightly with flour, and feed through machine. Fold lengthwise into thirds and rotate 90 degrees. Repeat twice on same setting to smooth dough and increase its elasticity.
- Turn the dial to next narrower setting. Pass dough through twice, gently supporting it with your palm. Continue to press dough, passing it through ever-finer settings, two passes on each setting, until sheet is almost translucent and very thin but still intact (number 5 of 8 on a KitchenAid pasta roller). The dough will stretch to about 16 inches long. If dough bubbles or tears, pass it through again, and dust with flour if the dough is sticking.
- For farfalle, lasagna squares, or ravioli: Place rolled sheet on a lightly floured surface, and cut out as directed in corresponding recipe, using a dry brush to dust flour off if needed. For ribbon pastas: Place dough on a drying rack until slightly tacky, 10 to 15 minutes, and then use a pasta machine or cutting attachment to cut into strands. Drape over rack until strands are semidry and won't stick together, about 20 minutes. Cook immediately, or lay flat on a baking sheet dusted with semolina, cover tightly with plastic wrap, and refrigerate overnight.
More about "carrot pasta sauce food"
CARROT PASTA SAUCE - EAT SOMETHING VEGAN
From eatsomethingvegan.com
4.9/5 (10)Uploaded 2021-02-14Category Main CoursePublished 2021-12-29
- In a medium pot, saute the diced onion in olive oil for about 5 minutes, until it just starts to brown.
- Then add the sliced carrots, cashews, and veggie broth. Bring it to a boil and cook, covered with a lid, for about 15-20 minutes, until the carrots are nice and soft.
HOW TO MAKE A CREAMY CARROT SAUCE - FOODHEAL
CARROT PASTA RECIPE: A NEW TAKE ON GNOCCHI - PUREWOW
From purewow.com
- Place the carrots in a medium pot and cover with water. Bring to a boil over medium heat. Continue to boil until the carrots are very tender, 12 to 15 minutes. Drain.
- Transfer the drained carrots to a large bowl and mash until very smooth. Stir in the egg yolks, salt and Parmesan. Add the flour and mix just until incorporated.
- On a lightly floured surface, roll a third of the carrot dough into a log about ¾ inch thick. Cut the log into 1-inch pieces. Transfer the finished gnocchi to a floured baking sheet. Repeat with the remaining dough.
PASTA WITH CARROT SAUCE (VIDEO RECIPE) - FLAVORS TREAT
From flavourstreat.com
- In a steel pot, add sufficient water to cook pasta and bring it to a rolling boil on medium-high heat.
CARROT PASTA FOR BABY + TODDLER (HIDDEN VEGGIES!) - BABY FOODE
From babyfoode.com
- Fill a medium sauce pan three quarters the way full with water. Bring to a boil. Add the carrots to the water and cook for 6-7 minutes or until you can easily pierce them with a fork. Using a slotted spoon, transfer the carrots to a blender or food processor, leaving water boiling.
- Pour the dry pasta into the boiling water. Cook pasta for 5-7 minutes. Lighting drain, but do not shake pasta out.
- Meanwhile, add coriander and orange zest to the carrots and puree for 1-2 minutes or until smooth, adding in addtional water in 1/4 cup increments if needed.
HOMEMADE FRESH CARROT PASTA FROM SCRATCH | LAST …
From lastingredient.com
- Bring water to a boil in a medium saucepan, add the carrots, reduce the heat and simmer until tender, about 5-7 minutes.
- Drain the carrots and puree them in a food processor. Measure 1/2 cup carrot puree and discard the rest. Mix the eggs and carrot puree in the food processor until fully combined. Add the flour and remaining salt and pulse until a dough forms.
- Turn the dough onto a lightly floured work surface and knead for a couple minutes until the dough is smooth. Form the dough into a round disk and cover with plastic wrap. Allow the dough to rest at room temperature for 30 minutes or refrigerate overnight. (If the dough is refrigerated, make sure to let it come to room temperature before rolling out the pasta.)
CREAMY CARROT PASTA SAUCE: DAIRY-FREE - HOLISTIC FOODIE
From holisticfoodie.com
- Place the raw cashews in just boiled hot water to soak for 30 minutes, while the carrots are roasting. This can also be done ahead of time too.
- Place the chopped carrots onto the baking sheet and drizzle some extra virgin olive oil on top along with a pinch of salt and pepper. Add the garlic cloves as well. Roast for about 40 minutes, until fork tender. The garlic will be done sooner, so take those out after about 25 minutes. Pop them out of their skins.
TOMATO CARROT PASTA SAUCE - THIS HAPPY MOMMY
From thishappymommy.com
- In a large saucepan, over medium heat sauté garlic in olive oil for 1 to 2 minutes, or until tender.
- Stir in remaining ingredients. Heat to boil, cover and cook for 10 to 15 minutes, stirring occasionally.
CARROT PESTO SAUCE PASTA RECIPE - CHEFDEHOME.COM
From chefdehome.com
- Bring pot of water to rolling boil. Clean and peel carrots and trim ends. Boil for 5 minutes or until just tender. Remove and set aside. Cook pasta according to package directions. While pasta is almost done cooking (about a minute remaining), add in frozen pea. Once pasta is done, drain and add to a large pasta bowl. Reserve 1/2 cup of pasta water.
- In blender or food processor, add chopped carrots, toasted pine nuts, garlic, lemon juice, olive oil, chili flakes, and 1/3 parmesan cheese.
- Process to make smooth puree. Add salt and cracked black pepper as per taste. (I used about 1/2 tsp salt and 1/3 tsp pepper.)
ORECCHIETTE WITH CREAMY CARROT MISO SAUCE | FEASTING AT …
From feastingathome.com
- Heat oil in a medium pot, over medium heat. Saute shallot and garlic until fragrant and golden, about 5 minutes, stirring often. Add carrots, cashews, water, salt and pepper and bring to a boil. Cover, lower heat to low and simmer gently until carrots are fork-tender, about 15 minutes. Stir in the 3 tablespoons of miso ( it doesn’t need to dissolve fully) and let cool for 5-10 minutes.
- While the carrots simmer make the optional Carrot Top Gremolata and Toasted Panko or Bread Crumbs (see notes!)
CARROT PASTA SAUCE - RECIPES - PAGE 4 | COOKS.COM
From cooks.com
TOMATO CARROT PASTA SAUCE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
PASTA IN ROASTED CARROT & RED PEPPER SAUCE BY ARCHANA'S ...
From archanaskitchen.com
CREAMY CARROT PASTA SAUCE: DAIRY-FREE
From holisticfoodie.com
BEET AND CARROT PASTA SAUCE RECIPE - FOOD NEWS
From foodnewsnews.com
ROASTED CARROT AND TOMATO SPAGHETTI RECIPE - GOOD FOOD
From goodfood.com.au
CREAMY CARROT PASTA SAUCE | RECIPE | SHIREATS.
From shireats.com
EASY, 5-INGREDIENT CREAMY CARROT TOMATO VEGAN PASTA SAUCE ...
From vegetariangastronomy.com
CARROT PASTA SAUCE FOR BABY - HOMEMADE BABY FOOD RECIPES
From homemade-baby-food-recipes.com
CARROT AND ZUCCHINI PASTA WITH AVOCADO CUCUMBER SAUCE
From downshiftology.com
CARROT PASTA SAUCE - RECIPES - PAGE 10 | COOKS.COM
From cooks.com
CARROT PASTA SAUCE IN 2022 | VEGETARIAN RECIPES ...
From pinterest.com
CARROT PASTA SAUCE RECIPES? : COOKING
From reddit.com
CARROT PASTA SAUCE RECIPE - FOOD NEWS
From foodnewsnews.com
EASY CARROT PASTA SAUCE - SIMPLE AND CLASSIC RECIPE ...
From macheesmo.com
PASTA WITH CREAMY CARROT SAUCE RECIPE | EAT SMARTER USA
From eatsmarter.com
CARAMELIZED CARROT PASTA SAUCE - MY PURE PLANTS
From mypureplants.com
CREAMY CARROT PASTA SAUCE: ONLY 3 INGREDIENTS | TIN AND THYME
From tinandthyme.uk
PENNE PASTA RECIPE IN ROASTED CARROT SAUCE BY ARCHANA'S ...
From archanaskitchen.com
RAW CARROT PASTA WITH GINGER-LIME PEANUT SAUCE
From theroastedroot.net
BEET AND CARROT PASTA SAUCE RECIPE | NATURALLY SAVVY
From naturallysavvy.com
CARROT PASTA SAUCE ARCHIVES - THE FOOD POET
From thefoodpoet.com
CARROT PASTA SAUCE RECIPE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
EASY ROASTED CARROT SAUCE FOR PASTA - SNEAKY VEG
From sneakyveg.com
CARROT PASTA - VEGAN AND SUPER CREAMY! - VEGAN HEAVEN
From veganheaven.org
CARROT PASTA SAUCE - RECIPES ALL
From fastrecipes.us
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love