Carrot Pasta Sauce Recipes

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CARROT PASTA SAUCE

The fresh ingredients and the short cooking time, make this a perfect light summer pasta dish. I found this recipe online claiming to be a fake tomato sauce. It doesn't taste like tomato, but then again it doesn't really taste like carrot either. The way all of the flavors mesh, it's really an indescribable flavor. Everyone seems pretty skeptical until they try it.

Provided by OwlMonkey

Categories     One Dish Meal

Time 20m

Yield 2 serving(s)

Number Of Ingredients 8



Carrot Pasta Sauce image

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.

Nutrition Facts : Calories 664, Fat 26.2, SaturatedFat 4.2, Cholesterol 4.4, Sodium 858, Carbohydrate 98.1, Fiber 14.5, Sugar 3.3, Protein 13.3

1 small white onion
1 carrot, finely grated about one cup
1 1/2 tablespoons tamari soy sauce or 1 1/2 tablespoons soy sauce
3 tablespoons extra virgin olive oil
2 tablespoons parmesan cheese
1 tablespoon fresh parsley, for topping
1 tablespoon roasted sunflower seeds
8 ounces penne (or pasta of your choice)

SECRET SPAGHETTI SAUCE

This spaghetti sauce is 'secret' because it has loads of onions and carrots 'hidden' in it. My husband and kids love it - I quadruple the recipe every time and freeze the extra in zip-lock bags.

Provided by Lisa H

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato

Time 1h

Yield 20

Number Of Ingredients 14



Secret Spaghetti Sauce image

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.

Nutrition Facts : Calories 95 calories, Carbohydrate 9.5 g, Cholesterol 11.5 mg, Fat 4.7 g, Fiber 2.2 g, Protein 4.9 g, SaturatedFat 1.5 g, Sodium 385.5 mg, Sugar 4 g

½ pound ground beef
½ pound Italian sausage
4 carrots, quartered
1 large onion, quartered
1 tablespoon olive oil
3 cloves garlic, minced
1 (30 ounce) can crushed tomatoes
1 (30 ounce) can tomato sauce
2 tablespoons dried oregano
2 tablespoons brown sugar
1 tablespoon dried basil
1 teaspoon ground black pepper
1 teaspoon ground cinnamon
salt to taste

CARROT "NOODLES"

Use a vegetable peeler or spiralizer to turn carrots into gluten-free fettucine-like noodles, then top with a luscious sauce of white wine, cream, peas, ham, and butter.

Provided by Virginia Vohasek

Categories     Main Dish Recipes     Pork     Ham

Time 35m

Yield 3

Number Of Ingredients 10



Carrot

Steps:

  • Use a vegetable peeler to shave carrots into fettucine-like strands.
  • Heat butter in a large skillet over medium-high heat; when foam subsides, add onion and ham. Cook and stir for 3 minutes.
  • Add carrot strands, garlic, and wine to the skillet with the onion mixture. Reduce heat to low and cover. Cook, stirring occasionally, about 10 minutes.
  • Add cream and peas to the skillet. Bring the mixture to a boil. Reduce heat, cover, and simmer 5 minutes more. Stir in mustard, salt, and pepper.

Nutrition Facts : Calories 591 calories, Carbohydrate 30.4 g, Cholesterol 160.8 mg, Fat 44.7 g, Fiber 7.3 g, Protein 12.5 g, SaturatedFat 26.8 g, Sodium 866.1 mg, Sugar 11.5 g

1 pound carrots
3 tablespoons unsalted butter
½ cup minced onion
¼ pound sliced ham, cut into thin strips
2 cloves garlic, minced
½ cup dry white wine
1 cup heavy cream
1 cup frozen peas, thawed
1 tablespoon Dijon mustard
salt and pepper to taste

FRESH CARROT PASTA DOUGH

This rich, slightly sweet pasta pairs nicely with parmesan cheese and cracked pepper.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Yield Makes about 1 pound

Number Of Ingredients 6



Fresh Carrot Pasta Dough image

Steps:

  • Add 2 inches of water to a medium saucepan, and fit with a steamer insert. Bring to a simmer. Add carrots; cover, and steam until softened, about 10 minutes. Puree carrots in a food processor (you should have about 1/2 cup puree).
  • Add eggs and yolk to puree in food processor, and process until combined. Add flour and 1 heaping teaspoon salt, and process until dough just comes together, about 20 seconds.
  • Transfer dough to a well-floured surface. Knead until smooth and elastic, 5 to 10 minutes, adding up to 2 tablespoons flour if dough is too sticky. Place on a piece of parchment, and cover with an inverted bowl, or wrap tightly in plastic; let rest for 1 to 2 hours.
  • Cut dough into 8 pieces. Working with 1 piece at a time (keep the remaining pieces covered with the inverted bowl), flatten dough into an oblong shape slightly thinner than the pasta machine's widest setting (number 1). Dust dough very lightly with flour, and feed through machine. Fold lengthwise into thirds and rotate 90 degrees. Repeat twice on same setting to smooth dough and increase its elasticity.
  • Turn the dial to next narrower setting. Pass dough through twice, gently supporting it with your palm. Continue to press dough, passing it through ever-finer settings, two passes on each setting, until sheet is almost translucent and very thin but still intact (number 5 of 8 on a KitchenAid pasta roller). The dough will stretch to about 16 inches long. If dough bubbles or tears, pass it through again, and dust with flour if the dough is sticking.
  • For farfalle, lasagna squares, or ravioli: Place rolled sheet on a lightly floured surface, and cut out as directed in corresponding recipe, using a dry brush to dust flour off if needed. For ribbon pastas: Place dough on a drying rack until slightly tacky, 10 to 15 minutes, and then use a pasta machine or cutting attachment to cut into strands. Drape over rack until strands are semidry and won't stick together, about 20 minutes. Cook immediately, or lay flat on a baking sheet dusted with semolina, cover tightly with plastic wrap, and refrigerate overnight.

6 ounces carrots (3 to 4 medium), peeled and cut into 1-inch pieces
2 large eggs
1 large egg yolk
2 1/2 cups all-purpose flour, plus more for dusting
Coarse salt
Semolina flour, for storage

PASTA WITH CARROT SAUCE AND RICOTTA SALATA

Soft, sweet carrots make the perfect pasta sauce in this easy weeknight dinner recipe. We cook them first, the blend them until smooth with tender leeks and heavy cream to make the most delightful sauce for any pasta shape. Be sure to keep the pasta al dente and top your finished dish with an ample shaving of ricotta salata cheese.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11



Pasta with Carrot Sauce and Ricotta Salata image

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
  • Meanwhile, heat the butter in a medium saucepan over medium-high heat. Add the carrots, leek and garlic and season with salt and pepper. Cook, stirring occasionally, until the carrots begin to soften, about 8 minutes. Add the vegetable broth and bring to a boil, then reduce the heat and simmer until the vegetables are very tender, about 8 minutes.
  • Transfer the mixture to a blender and puree until smooth. Wipe out the saucepan and add the carrot puree to the pan. Stir in the heavy cream and heat over medium heat. Add the pasta and toss well to coat, adding the reserved cooking water 1 to 2 tablespoons at a time if the sauce seems too thick. Season with salt.
  • Divide the pasta among bowls. Top with the ricotta salata and a pinch of red pepper flakes, if desired.

Nutrition Facts : Calories 478, Fat 16 grams, SaturatedFat 8 grams, Cholesterol 43 milligrams, Sodium 583 milligrams, Carbohydrate 72 grams, Fiber 6 grams, Sugar 7 grams, Protein 14 grams

Kosher salt
12 ounces campanelle
2 tablespoons unsalted butter
10 ounces small carrots, scrubbed and chopped
1/2 leek (white and light green parts only), trimmed, washed and sliced
1 clove garlic, sliced
Freshly ground pepper
2 cups vegetable broth
3 tablespoons heavy cream
2 ounces ricotta salata cheese, coarsely grated
Red pepper flakes, for topping (optional)

ROASTED CARROT SAUCE

Provided by Food Network

Yield 8 servings with Polenta Napole

Number Of Ingredients 7



Roasted Carrot Sauce image

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.

12 carrots, sliced
2 onions, sliced
2 tablespoons extra-virgin olive oil
3 cloves garlic, minced
Vegetable stock
Juice 1/2 a lemon
Sea salt to taste

CARROT SAUCE

This originates from my Passover cookbook. A nice and easy sauce to serve over almost anything, meat, fish, vegetables.

Provided by Chef Dudo

Categories     Sauces

Time 20m

Yield 2 cups

Number Of Ingredients 6



Carrot Sauce image

Steps:

  • Dissolve the potato starch in the broth.
  • Mix the potato starch mixture with the melted margarine.
  • Stir constantly over low heat until mixture is smooth and thick.
  • Add carrots and ketchup.
  • Continue to cook over low heat for 5 minutes.
  • Add salt and pepper to taste.

2 tablespoons melted margarine
1 tablespoon potato starch
1 cup vegetable broth
1 cup grated carrot
1/2 cup ketchup
salt and pepper

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