Creamy Carrot Pasta Sauce Recipes

CREAMY CARROT PASTA SAUCE

Steps:

• Scrub the carrots and top and tail them. There's no need to peel them unless they're particularly manky.
• Roughly chop then place them in a lidded pan with a good pinch of salt. Cover with water, bring to the boil, then simmer for 10-15 minutes or until just cooked. Use a knife to test for doneness. If it slides in easily, the carrots are cooked.
• Drain the carrots, but reserve the water. Transfer them to a blender with 200 ml of the carrot water.
• Drain the cashew nuts and add to the blender.
• Finally add the wild garlic oil (or garlic, olive oil and salt).
• Blend on high speed until you have a smooth sauce. If the sauce is too thick, add some more of the hot carrot water.
• Whilst the carrots are simmering, cook the pasta in salted water according to pack instructions.
• If using, fry the leeks, onions or shallots in some extra virgin olive oil over a gentle heat.
• As soon as the carrot sauce is ready, drain the pasta. Return it to the pan and mix in the sauce. A fork or tongs are good for this. If the sauce needs loosening, add a little pasta or carrot water until you get your desired consistency.
• Transfer the pasta into individual bowls and top with the fried leeks, onions or shallots.
• Scatter some vegan parmesan over the top along with some parsley.

CREAMED CARROTS

Steps:

• In a large saucepan, bring carrots and broth to a boil. Reduce heat; cover and simmer for 8-10 minutes or until carrots are crisp-tender., Meanwhile, in a small saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain carrots. Drizzle with cream sauce and toss to coat.