Carrot Pasta Sauce
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!
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Servings: 4
Calories: 478kcal
Ingredients
- 12 ounces (350 g) pasta
- ¾ lb (350 g) carrots, peeled and cut into chunks
- 1 cup (120 g) walnuts
- ¼ cup (50 ml) olive oil
- 1 tablespoon flaxseed
- 2 tablespoons vegan Parmesan, plus extra for serving
- ½ teaspoon salt
- 6-8 fresh basil leaves
Instructions
- Bring a large pot of water to a boil, salt it generously and cook the pasta al dente according to the package instructions.12 ounces pasta
- While the pasta cooks, place the carrots, walnuts, olive oil, flaxseed, vegan Parmesan, salt and basil leaves in the bowl of a food processor. Add 1-2 ice cubes if you like to make it creamier and prevent the basil from oxidizing.¾ lb carrots1 cup walnuts¼ cup olive oil1 tablespoon flaxseed2 tablespoons vegan Parmesan½ teaspoon salt6-8 fresh basil leaves
- 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.
Nutrition
Serving: 1serving | Calories: 478kcal | Carbohydrates: 38g | Protein: 11g | Fat: 33g | Saturated Fat: 4g | Polyunsaturated Fat: 27g | Cholesterol: 2mg | Sodium: 367mg | Fiber: 6g | Sugar: 4g