Spring is here which means it’s perfect time for this creamy carrot pasta! Not only is it beautifully vibrant, this pasta is easy to make and packed with veggies.
By the color alone, I think you could convince anyone that this is mac and cheese! The carrots give this pasta such a beautiful orange color that can’t be beat. There actually isn’t any cheese in this recipe, but I promise you don’t need it. The sauce is so flavorful you won’t even miss the cheese!
why make this creamy carrot pasta
Carrots always give me spring vibes. It is probably because of their popularity with Easter, but they always make me think of Spring! So that is a great reason to make this pasta. Another great reason is that this pasta is packed with veggies which is always a win. The last big reason to make this dish is that it can so easily be made vegan! All you have to do is add coconut milk instead of cream and you are set.
what you’ll need to make this pasta
The ingredients for this pasta are really straight forward. You probably have most of them at home already!
- olive oil
- yellow onion
- veggie broth
- heavy cream (or coconut milk)
- dijon mustard
- brown sugar
- salt and pepper
how to make this creamy carrot pasta
This pasta is quite simple to make. We start by cooking down the onion and garlic, then adding the carrots and veggie broth. Bring the broth to a boil and cover the pan to let the carrots steam. Once the carrots are fork tender, transfer everything to a blender (or use an immersion blender). Add the cream, dijon mustard, brown sugar, salt, and pepper, then blend everything up!
Add the sauce back to the pan and add in your cooked pasta. Stir until everything is well combined and you are good to go! We’re topping the pasta with some toasted breadcrumbs and fresh basil for the perfect finishing touches.
how to store this creamy carrot pasta
If you have any leftover pasta, keep it in a sealable container in the fridge. The pasta will keep for 3-4 days!
If you are making this ahead of time, that is fine, but here is the trick: save a lot of pasta water! When the sauce cools down it thickens up a bit. So, to heat it back up when its time to serve, transfer the pasta back into a pot over medium low heat. As the pasta heats back up, add a generous amount of pasta water. This will help rehydrate the sauce and make everything nice and creamy again!
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creamy carrot pasta
- 16 oz dry pasta
- 1 tbsp olive oil
- 1/2 yellow onion thinly sliced
- 1 tsp garlic
- 3 cups carrots peeled and chopped
- 3 cups vegetable broth divided
- 1/2 cup heavy cream or coconut milk (if vegan)
- 1 tbsp dijon mustard
- 1 tsp brown sugar
- salt and pepper to taste
- 1 tbsp olive oil
- 1 slice stale bread
- 1/4 tsp garlic salt
- 1/4 cup fresh basil
- Bring a large pot of salted water to a boil. Cook the pasta according to the package directions. Reserve at least 1 cup of pasta water.
- While the pasta cooks, add the olive oil to a large pan over medium heat. When its warm add the thinly sliced onion. Cook for 2-3 minutes until mostly cooked. While the onion is cooking chop the carrots into bite sized pieces. Add garlic and cook an additional minute.
- Add the carrots and 2 cups of the vegetable broth to the pan. Cover and turn the heat to medium low. Let it simmer for 3-4 minutes, until the carrots are fork tender.
- Carefully transfer the mixture to a blender (or use an immersion blender). Add the remaining vegetable broth, the heavy cream, dijon mustard, brown sugar, salt, and pepper. Blend until smooth.
- Pour the sauce over the cooked, drained pasta. Stir to combine, adding a bit of reserved pasta water as you do (the amount of pasta water added is up to you – add until the sauce is your desired consistency).
- For the toasted breadcrumbs, blend the slice of bread in a food processor. Pour the breadcrumbs into a small pan with the olive oil and garlic salt over medium heat. Stir until the breadcrumbs are golden brown, about 3-4 minutes.
- To serve, scoop the hot pasta into bowls and top with toasted breadcrumbs and fresh basil. Enjoy!