Vegan Creamy Carrot Pasta Sauce
This bright orange, vegan creamy carrot pasta sauce is packed full of all the benefits of carrots! It's going to be your new favourite pasta sauce.
Servings: 4 people
Calories: 267.83kcal
Equipment
- 1 high speed blender
Ingredients
For the sauce
- 3 carrots peeled and sliced
- 35 g cashew nuts
- 1 clove garlic roughly chopped
- 2 tbsp nutritional yeast
- salt and pepper
To serve
- 200 g pasta
Instructions
- Place the carrots and cashews into a pan of boiling water and cook for 15 minutes until the carrots are soft and the cashews are plump.
- In the meantime cook your pasta according to the packet's instructions.
- Drain and leave them to cool.
- Once cool, transfer the carrots, cashews, garlic, nutritional yeast and salt and pepper to a blender.
- Add 200 ml of water and blitz on high until smooth and creamy.
- Drain the pasta and pour over the sauce.
- Heat until the pasta sauce is bubbling then serve.
Nutrition
Calories: 267.83kcal | Carbohydrates: 46.17g | Protein: 10.46g | Fat: 4.86g | Saturated Fat: 0.83g | Polyunsaturated Fat: 1.02g | Monounsaturated Fat: 2.17g | Sodium: 35.74mg | Potassium: 393.66mg | Fiber: 4.12g | Sugar: 4.03g | Vitamin A: 7643.06IU | Vitamin C: 2.98mg | Calcium: 30.19mg | Iron: 1.61mg