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carrot pasta

creamy carrot pasta

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 28 minutes
Course Main Course, Side Dish
Servings 4 - 6 people


  • 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!