With a mellow, delicious taste and an easy method that can be done ahead of time, this Carrot Pasta Sauce is a favorite family dinner. Plus: It is packed with nutrients from carrots and cottage cheese—and kid-friendly flavor.
After making my Red Pepper Pasta for over two years, I realized I could use a similar method to make easy sauces with other veggies. And voilà, this Carrot Pasta Sauce was born.
It has the bright color of boxed mac and cheese, a mellow yet truly delicious flavor from roasted veggies, and a super easy method.
It also has protein, fiber, vitamin A, and the ability to be frozen for future meals. It’s nutritious, delicious, and such a great vegetarian meal to share with the kids…no matter what age they are!
(You may like my other vegetable sauces for pasta and my super popular Vegetable Broth.)
Why This Recipe Works
Caramelized onions and carrots add sweetness, color, and nutrients to this easy pasta sauce, so you can be confident you’re offering a delicious and nutritious dinner to the kids.
Ingredients You Need
Here’s a look at the ingredients you need to have on hand to make Carrot Pasta Sauce so you know what to pick up from the store or have ready.
- Carrots: Regular carrots work great in this recipe since when roasted in the oven, they sweeten and deepen in flavor.
- Yellow onion and garlic: Using both of these on the pan with the carrots ensures the sauce is super flavorful and delicious. You can use minced frozen onion from the freezer aisle to save on a little chopping, if desired.
- Extra-virgin olive oil: We use this to coat the vegetables before they go into the oven. I prefer olive oil here since it adds flavor, as well as beneficial fats, to the mix.
- Ricotta cheese (or cottage cheese or white beans): One of these adds protein and creaminess to the blended carrot sauce.
- Broth (or pasta cooking water): You can add chicken broth, vegetable broth, bone broth (if you like the flavor), or pasta cooking water to thin out the sauce to make it easy to stir into the pasta.
- Pasta: You can use any pasta shape or type you prefer here.
- Fresh thyme, grated Parmesan cheese, salt, and/or black pepper: Optional, to taste to enhance the flavor even more.
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Step-by-Step Instructions
Here’s a preview of how to make this Carrot Pasta Sauce so you know what to expect from the process. Scroll down to the end of this post for the full information, including the amounts and the timing.
Step 1. Place the carrots, onions, and garlic on a baking sheet. Drizzle with oil and roast until tender.
Step 2. Add the roasted veggies and ricotta cheese to a blender.
Step 3. Blend until smooth, adding broth or pasta water (from cooking the pasta) as needed to make a creamy sauce.
Step 4. Add as much of the sauce as you like to cooked pasta. Toss to coat. Serve immediately or store the sauce in the fridge or freezer.
Frequently Asked Questions
Use white beans, drained and rinsed from a can, instead of the ricotta cheese. This adds creaminess when put into the blender without adding dairy.
Sure, just use your favorite gluten-free pasta. There is no gluten in the sauce.
Add a little more of the pasta cooking water or broth while blending it to ensure it has enough liquid to blend super smooth.
How to Store
Make the sauce up to 5 days ahead of time and store in an airtight container in the refrigerator. Or, you can freeze it for up to a year in a small freezer container.
Store leftover pasta and sauce in an airtight container in the fridge and reheat as you like.
Best Tips for Success
- Dairy-free: Use an equal amount of drained and rinsed white beans in place of the ricotta cheese.
- Make sure to add liquid to the blender, either broth or pasta cooking water, to make a creamy sauce that spreads easily over the pasta.
- Use whichever type of pasta your family prefers, such as farfalle, wagon wheels, elbows, or another type
- Top your serving with crushed red pepper, additional cheese, salt, and/or pepper as you like.
I’d love to hear your feedback on this post, so please rate and comment below!
Preheat the oven to 425 degrees F.
- Place the carrots, onions, and garlic on a half or quarter baking sheet. Drizzle with olive oil and salt and toss to coat. Roast until the vegetables are tender and golden brown, about 24-26 minutes.
Meanwhile, bring a large pot of salted water to a boil over high heat. Cook the pasta according to package directions. Remove 1 cup of the pasta cooking water and set aside to reserve. Drain the pasta, and return it to the pot.
- Transfer the roasted vegetables to a blender with the ricotta cheese. Blend until smooth and creamy, adding as much of the pasta cooking water (or broth, if using) as needed to make a smooth sauce.
Add as much of the sauce to the cooked pasta as you like and toss to coat.
Serve immediately with grated Parmesan cheese, and/or black pepper as you like.
- Make the sauce up to 5 days ahead of time and store in an airtight container in the refrigerator. Or, you can freeze it for up to a year in a small freezer container.
- Store leftover pasta and sauce in an airtight container in the fridge and reheat as you like.
- Dairy-free: Use an equal amount of drained and rinsed white beans in place of the ricotta cheese.
Calories: 296kcal, Carbohydrates: 49g, Protein: 10g, Fat: 7g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Cholesterol: 8mg, Sodium: 239mg, Potassium: 315mg, Fiber: 3g, Sugar: 5g, Vitamin A: 7775IU, Vitamin C: 4mg, Calcium: 65mg, Iron: 1mg
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