You won’t believe how creamy this vegan carrot pasta is! If you like carrots, you are going to LOVE it! It’s super easy to make, very budget-friendly, and sooo delicious! It makes a great weeknight dinner for the whole family.

I absolutely LOVE creamy pasta sauces! For me, creamy pasta just means the perfect comfort food. And this carrot pasta sauce is so incredibly creamy! 

Maybe you have tried my vegan roasted red pepper pasta yet? The two recipes are pretty similar: The vegetables are roasted first in the oven and then turned into a creamy sauce in a food processor. So easy and yummy! It makes such a great spring recipe!

This Carrot Pasta Is:

• vegan
• easy to make
• ready in just 20 minutes
• healthy
• kid-friendly
• soooo creamy
• budget-friendly
• the perfect comfort food

What You Need For This Vegan Carrot Pasta:

The ingredient list for this vegan carrot sauce is pretty short. You should be able to find all of the ingredients in any grocery store.

You need:

• two large carrots
• one red onion
• garlic
• cashews
• unsweetened almond or soy milk
• vegetable broth
• salt and pepper
• smoked paprika powder
• fettuccine or pasta of choice

As always, you can find the full ingredient list and the recipe instructions in a separate, printable recipe box at the end of this post. 

How To Make Carrot Pasta:

1. STEP: Peel the carrots and cut them into sticks. Cut the red onion into strips. Peel the garlic but leave it whole.

2. STEP: Preheat the oven to 350 °F. Line a baking sheet with parchment paper and place the carrots, the red onion, and the garlic on top. Bake for 10 minutes. In the meantime, cook the pasta according to the instructions on the package.

3. STEP: Carefully transfer the baked vegetables into a food processor or high speed blender. Add the cashews, the unsweetened almond milk, the vegetable broth, the smoked paprika powder, and salt and pepper. Process until smooth.

4. STEP: Pour the sauce into a pan and cook it for about 2-3 minutes until it thickens up and is completely warmed through. Serve it over pasta and sprinkle it with freshly chopped parsley if you want.

Recipe Notes:

• It’s super important to use a very good blender or food processor for this recipe. Otherwise, it just won’t turn out as creamy as it’s supposed to be. I used my Vitamix, which I absolutely love.
• If you want to make it a bit easier for your blender, you can also soak the cashews overnight in cold water or about an hour in hot water.
• I served the carrot sauce with fettuccine, but it’s also great with other kinds of pasta like spaghetti, rotini, or elbow macaroni.
• Please make sure to use unsweetened plant-based milk and unsalted and unroasted cashews for this recipe.

Other Vegan Pasta Recipes You Might Like:

• Roasted Red Pepper Pasta 
• One Pot Pasta with Spinach and Tomatoes 
• Creamy Vegan One Pot Pasta with Red Curry Paste and Coconut Milk 
• Cajun Jambalaya Pasta 
• Spinach Artichoke Pasta 
• Lemon Spaghetti with Spinach 

I LOVE TO HEAR FROM YOU GUYS!

I hope you like this vegan carrot pasta as much as we do around here.

If you give it a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!

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Sina

Carrot Pasta

You won't believe how creamy this vegan carrot pasta is! If you like carrots, you are going to LOVE it! It's super easy to make, very budget-friendly, and sooo delicious! It makes a great weeknight dinner for the whole family.

5 from 2 votes

Print Pin Rate

Course: Entrée

Cuisine: American

Prep Time: 10 mins

Cook Time: 10 mins

Total Time: 20 mins

Servings: 2 servings

Calories: 651kcal

Author: Sina

Ingredients

• ▢ 2 large carrots
• ▢ 1 small red onion
• ▢ 2 cloves of garlic
• ▢ 1/4 cup cashews
• ▢ 3/4 cup unsweetened almond milk
• ▢ 1/2 cup vegetable broth
• ▢ salt, to taste
• ▢ black pepper, to taste
• ▢ 1/4 teaspoon smoked paprika powder
• ▢ freshly chopped parsley to sprinkle (optional)
• ▢ 9 oz fettuccine or pasta of choice

Instructions

• Peel the carrots and cut them into sticks. Cut the red onion into strips. Peel the garlic but leave it whole.
• Preheat the oven to 350 °F. Line a baking sheet with parchment paper and place the carrots, the red onion, and the garlic on top. Bake for 10 minutes. In the meantime, cook the pasta according to the instructions on the package.
• Carefully transfer the baked vegetables into a food processor or high speed blender. Add the cashews, the unsweetened almond milk, the vegetable broth, the smoked paprika powder, and salt and pepper. Process until smooth.
• Pour the sauce into a pan and cook it for about 2-3 minutes until it thickens up and is completely warmed through. Serve it over pasta and sprinkle with freshly chopped parsley if you want.

Notes

• It's super important to use a very good blender or food processor for this recipe. Otherwise, it just won't turn out as creamy as it's supposed to be. I used my Vitamix, which I absolutely love.
• If you want to make it a bit easier for your blender, you can also soak the cashews overnight in cold water or about an hour in hot water.
• I served the carrot sauce with fettuccine, but it's also great with other kinds of pasta like spaghetti, rotini, or elbow macaroni.
• Please make sure to use unsweetened plant-based milk and unsalted and unroasted cashews for this recipe. 

Nutrition

Calories: 651kcal | Carbohydrates: 109g | Protein: 22g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 107mg | Sodium: 437mg | Potassium: 728mg | Fiber: 7g | Sugar: 9g | Vitamin A: 12235IU | Vitamin C: 9.2mg | Calcium: 205mg | Iron: 3.8mg

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