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    Carrot Pasta – Vegan and Super Creamy!

    Published: Mar 24, 2019 · Modified: Jul 13, 2020 by Sina · This post may contain affiliate links · 3 Comments

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    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.

    carrot pasta in a cast iron skillet with a fork on a marble counter top with two carrots in the background

    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

    Carrot Pasta in a cast iron skillet with a fork and chopped parsley sprinkled on top

    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.

    carrot sticks, red onion strips and two cloves of garlic on a baking sheet lined with parchment paper

    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.

    carrot pasta sauce in a cast iron skillet with a wooden spoon on a marble counter top with two carrots in the background

    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 

    Carrot Pasta in a cast iron skillet with a hand holding a fork with pasta over the skillet

    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!

    You like my recipes and want to see more? Then follow me on Facebook, Instagram, or Pinterest! 

    Sina

    arrot pasta in a cast iron skillet with a fork on a marble counter top with two carrots in the background

    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
    Tried this recipe?Mention @_veganheaven_ or tag #veganheaven!
    Rate the recipe!If you like this recipe, please leave a good rating! This will help other readers.
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    Reader Interactions

    Comments

    1. Tim

      February 22, 2020 at 10:39 pm

      Will oatmilk work?

      Reply
    2. Paige

      March 26, 2019 at 1:41 pm

      5 stars
      Hi, what are the measurements? I’m not sure how many cashews I’m supposed to add

      Reply
      • Sina

        March 29, 2019 at 10:51 am

        Hi Paige,

        You can find the measurements at the end of the post in a separate, printable recipe box. :-) You need 1/4 cup of cashews.

        Reply

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    Sina-Veganheaven

    Hi, I'm Sina and this is my recipe blog where I share heavenly simple and sinfully delicious vegan recipes.

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