Pasta With Spicy Carrot Sauce Recipes

PASTA WITH CARROT SAUCE RECIPE

Steps:

• Preheat oven to 225C / 430F.
• Peel the Carrots and cut them into Chunks.
• Place all the Chuncks in an oven dish with some Olive Oil, Salt, and Freshly Ground Black Pepper.
• Cover the oven dish with some kitchen foil and bake for 1 hour, or until the Carrots are tender.
• Puree the Carrots.
• Heat the Butter in a frying pan and sauté the Shallot until translucent...

ROASTED CARROT PASTA SAUCE

Steps:

• Preheat the oven to 180°C (fan)/200°C/gas mark 6.
• Place 6 sliced carrots in a roasting dish and drizzle with olive oil, thyme leaves and sea salt. Mix well then roast in the oven for 30-40 minutes, stirring occasionally, until the carrots are cooked through.
• Meanwhile heat 1 tbsp olive oil in a saucepan.
• Add a chopped onion and sauté until soft and golden brown, around 10 minutes.
• Add 2 cloves crushed garlic and cook for a further minute.
• Pour in a tin of chopped tomatoes, 1 tbsp balsamic vinegar and 1 tbsp tomato puree. Bring the boil then reduce the heat to low and cook for 20-30 minutes until slightly thickened.
• When the carrots are done add them to the tomato sauce.
• Allow to cool a little then blend with a handheld blender or pour into a jug blender (make sure it's not too hot if you're doing this) and blend until smooth.
• Season to taste with salt and pepper.

CARROT PASTA SAUCE

Steps:

• Chop the onions well and saute them in a skillet with the oil for about 10 minutes. Add the grated carrots and cook for other 5-8 minutes adding your soy sauce and a few Tablespoons of the pasta water to keep the sauce moist. When ready puree the sauce in a hand blender and put it back in the skillet.
• In the meantime cook the pasta as directed and before draining it save few spoons of its water. Add the pasta to the skillet and mix until well combined. Serve the pasta topped with sunflower seeds, parsley, parmesan cheese and a swirl of olive oil.

SECRET SPAGHETTI SAUCE

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef and Italian sausage in the hot skillet until browned and crumbly, 5 to 10 minutes; drain and discard grease.
• Chop carrots and onion in the food processor.
• Heat olive oil in a large saucepan over medium heat; cook and stir carrots, onion, and garlic in the hot oil until onion is transparent, about 5 minutes. Stir ground beef-sausage mixture, crushed tomatoes, tomato sauce, oregano, brown sugar, basil, black pepper, and cinnamon into onion mixture; simmer, stirring occasionally, until flavors have blended, about 30 minutes. Season with salt.

SPICY CHILI-CARROT HOT SAUCE - RECIPE

Steps:

• Heat a saucepan to medium heat and add oil. Add carrots, onion and peppers and cook about 7 minutes to soften.
• Add garlic and cook another minute.
• Add tomatoes and cook a couple minutes more, breaking apart the tomatoes with a wooden spoon, until it breaks down.
• Add remaining ingredients and bring to a quick boil. Reduce heat and simmer about 20 minutes.
• Cool then transfer to a food processor or blender. Process until smooth.
• Strain the pulp from the sauce and discard it.
• Adjust for salt and pepper. Transfer to sterilized bottles for keeping. Enjoy!

ROASTED CARROT SAUCE

Steps:

• Preheat oven to 400 degrees. Combine the carrots, onion, olive oil and garlic in a small bowl, coating the carrots and onions with the olive oil. Spread mixture in a single layer on a baking sheet. Bake until vegetables are tender and have achieved light color, about 45 minutes. Occasionally stir vegetables. Puree the roasted vegetables, lemon juice, and sea salt with enough stock to form a sauce.
• Variation:
• Use half parsnips and half carrots in the recipe. Follow same cooking instructions.

PASTA WITH SPICY CARROT SAUCE

Steps:

• 1. Put the carrots, celery ,garlic, red pepper, thyme and enough water to cover them in a large skillet. Bring the mixture to a boil, then cover the pan and reduce the heat to medium. Simmer the vegetables until they are tender - about 20 min. Pour 1 C of the stock into the carrot mixture and cook until the liquid is reduced to 1/4 C (about 10 min). Add the remainingC of stock and the vinegar, and cook until only 1/4 C of liquid remains (about 10 min more). While you are reducing the second cup of stock, cook the pasta in 3 qt boiling water with 1 1/2 t salt until cooked al dente. Stir the butter, salt and pepper into the sauce. Drain the pasta, put into a bowl and toss with the sauce.