This carrot pasta sauce is quick, nutritious and absolutely delicious. The carrot and walnut pesto is super light with creamy and nutty undertones, and it only takes 5 minutes to make!

Carrots and walnuts might not be your usual ingredients for a pasta dish, but trust me, you'll be blown away by how flavorful this carrot pasta sauce is.

The carrot walnut pesto has the perfect mix of sweetness and crunchiness.

Since you'll be making it in a food processor, you can pulse it until it's super creamy or leave it a bit crunchy for extra texture-both options are amazing!

Plus, the sauce is secretly packed with good-for-you stuff! It's a fantastic way to sneak in some extra veggies, healthy fats, and a dose of fiber.

Why you'll love this carrot pasta sauce

The carrots and walnuts give the perfect balance of sweet and crunchy in a super tasty pesto.
It's a seriously easy dish to throw together, even on a busy weeknight.
The leftovers (if there are any!) are just as delicious the next day.

What goes into pasta with carrot sauce

Carrots - Cut the carrots into small chunks so you can pulse them easily in the food processor.

You can also use a bag of pre-cut carrots for this to make it extra quick!

Walnuts - Toast the walnuts for a couple of minutes before adding them to the pesto for some extra flavor.

Olive oil - Use good quality olive oil, as it makes a difference in the final taste.

Flaxseed - Besides adding lots of healthy fats, fiber, and protein, flaxseeds also help make the pesto creamier.

Vegan parmesan - You can find store-bought versions or make your own plant-based parmesan.

Fresh basil leaves - This is what gives the carrot walnut pesto a zesty lift!

Pasta - Any type of pasta works, but I find that Fusilli holds the sauce particularly well.

Pro tip

Adding a couple of ice cubes to the carrot walnut pesto helps emulsify the oils for a creamier consistency while also preventing the basil from oxidizing.

How to make vegan carrot pasta sauce

Bring a large pot of water to a boil, salt it generously and cook the pasta al dente according to the package instructions.

While the pasta cooks, combine the carrots, walnuts, olive oil, flaxseed, vegan Parmesan, salt, and basil leaves in a food processor.

Pulse until you get a creamy sauce, scraping down the sides with a spatula to ensure everything is blended evenly.

Drain the pasta and toss it with the carrot pesto while hot. Serve immediately, topped with an extra sprinkle of vegan Parmesan and chopped walnuts if you like.

Variations

Blend in a few tablespoons of soaked cashews or silken tofu to make the sauce extra creamy.
If you don't have walnuts, pecans would be a delicious substitute.
For a heartier meal, top with some toasted chickpeas or this delicious crispy air fryer tofu.

Recipe notes and tips

If the sauce seems too thick after tossing it with the pasta, add a splash of the pasta cooking water.
This carrot walnut pesto keeps well in the fridge for a few days in an airtight container, so it's perfect for meal prep.
Any leftover pesto is amazing tossed with some roasted vegetables!

Leftovers and storage

Leftover pesto keeps well in an airtight container in the refrigerator for up to 4 days. It's best to cook the pasta right before serving.
Gently reheat the pesto on the stovetop over low heat or in the microwave. Combine with your cooked pasta and enjoy a quick, satisfying lunch!
The carrot walnut pesto freezes beautifully! Store in an airtight container or freezer bag for up to 3 months. Thaw overnight in the refrigerator before reheating.

If you liked this carrot pasta sauce recipe, you might also like some of my other easy vegan pasta recipes:

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