Carrot Pasta Sauce

A silky sheet pan carrot pasta sauce brimming with roasted garlic, umami and fall flavors coating wide fettuccine noodles and finished with crispy fried sage leaves.

Course Sauce

Cuisine Italian

Keyword carrot pasta sauce, carrot sauce

Prep Time 10

Cook Time 45

Total Time 55

Servings people

Calories 531kcal

Author Florentina

Ingredients

6 large carrots
1 yellow onion peeled + quartered
1 head garlic
1 sprig fresh rosemary or 1 tsp dry
1/2 tsp dried thyme or 6-8 fresh sprigs
1 pinch sea salt
1/2 tsp red pepper flakes + more to taste
1-2 Tbsp olive oil
1.5 Tbsp white miso paste
4 Tbsp nutritional yeast
1/2 cup raw cashew pieces
1/2 lemon juiced
2 cups water
3/4 lb - 1 lb fettuccine noodles cooked al dente

Instructions

Preheat oven to 400”F. Line a medium size rimmed baking sheet with parchment paper.
Peel the carrots, cut them in thirds and add them to the baking sheet together with the onion, rosemary, thyme, chili flakes and a pinch of salt.
6 large carrots, 1 yellow onion, 1 sprig fresh rosemary, 1/2 tsp dried thyme, 1 pinch sea salt, 1/2 tsp red pepper flakes + more to taste
Slice the top off the garlic head (the pointy ends) and add it to the tray then drizzle everything with olive oil. Use your hands and toss everything to coat really well. Place the garlic head in the center of the tray with the cut side down surrounded by the veggies.
1 head garlic, 1-2 Tbsp olive oil
Roast everything in the preheated oven for 25 minutes, give it a toss and continue cooking another 20 to 25 minutes until the carrots are cooked through. Keep an eye on everything to make sure the onion doesn’t burn and the garlic stays cut side down.
Meanwhile soak the cashews in hot boiling water for 20 minutes. Drain and transfer them to your Vitamix blender (or one similarly powerful) followed by the miso, nooch and water.
1.5 Tbsp white miso paste, 4 Tbsp nutritional yeast, 1/2 cup raw cashew pieces, 2 cups water
Once the carrots and aromatics are done roasting carefully transfer them to the blender. You’ll want to wait a minute until the garlic is cool enough to handle then hold it with both hands and squeeze the flesh out of its paper straight into the blender.
Puree everything on the hot liquid setting until silky smooth using the tamper if needed to get things moving. Add a squeeze of lemon juice and adjust seasonings with salt and pepper to taste. ( Use some of the reserved pasta water if you need to thin out the sauce).
1/2 lemon
While the carrots are roasting make sure to get your pasta water ready and to a rolling boil then generously salt it. Cook the pasta according to package directions until al dente. Reserve 1/2 cup of the pasta water and drain.
3/4 lb - 1 lb fettuccine noodles
Toss the pasta with the carrot sauce until lusciously coated all over. Serve hot topped with some vegan sausage, red chili flakes and some fried sage leaves in vegan butter for a taste of fall.

Video

Nutrition