Easy Carrot Pasta Sauce Food
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
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.
EASY CARROT PASTA SAUCE
This easy carrot pasta sauce is a classic Italian sauce that is delicious served over pasta.
Provided by Nick
Categories Entree
Time 45m
Yield Serves 6.
Number Of Ingredients 13
Steps:
- In a large pot or skillet, add olive oil over medium heat. Add carrots and onions and cook for 10 minutes until carrots start to caramelize and brown. Then add garlic and tomato sauce and stir together for a minute. Add stock and Worcestershire sauce and bring to a simmer. Turn heat down to low, cover, and simmer until carrots are tender, probably another 10 minutes.
- Blend the sauce either with an immersion blender or slightly cool the sauce and then transfer to a traditional blender and blend until completely smooth.
- Cook penne until slightly less than al dente in salted water.
- Drain penne, reserving some pasta water. Add carrot sauce to a large skillet and add penne. Pour in 1/2 cup of reserved pasta water and toss together until combined and then penne is tender.
- Taste the sauce and adjust seasoning if it needs a pinch of salt.
- Serve penne garnished with Parmesan cheese and chives.
Nutrition Facts : ServingSize 1 plate, Calories 375 calories, Carbohydrate 68g, Protein 12g, Fat 6g
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.
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- Bring a large pot of salted water to a boil. Add the carrots to the pot and boil them for 10 minutes. Using a slotted spoon, remove the carrots from the water, shaking off the extra water; don’t discard the cooking water.
- Place the drained carrots in a blender and add the garlic, vinegar, and oil. Puree until very smooth. Season generously with salt.
- Bring the pot of water back to a boil and add the pasta. Cook just to al dente (a few minutes short of the manufacturer’s directions). When the pasta is cooked, drain and return it to the empty pot. Add the carrot pesto and toss to coat.
- Transfer the past to a serving platter, garnish with edible flowers and chives, if desired, and serve hot.
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