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Carrot Pasta: Step by Step Recipe for Vegan Pasta

By Categories: Nutrition & Food

Carrot Pasta
Foto: Lorna P / Utopia

Carrot pasta is delicious, sweet, creamy, and easy to make in under thirty minutes. This vegan pasta uses coconut milk in the sauce and is a great idea for a quick dinner.

Not only does this vegan carrot pasta have an appealing, bright orange color, but the recipe is also vegan — it uses coconut milk instead of dairy cream. You can use any kind of pasta such as spaghetti, penne, tagliatelle or macaroni, or you can make your own homemade pasta using a pasta machine.

How To Make Vegan Carrot Pasta

This carrot sauce was made without a blender, so is a little chunky.
This carrot sauce was made without a blender, so is a little chunky.
(Foto: Lorna P / Utopia)

Yield: 6 servings

Ingredients:

  • 2 cups dry pasta (any kind will do)
  • 1/2 tsp. salt
  • Half a yellow onion
  • 2 tbsp. cooking oil
  • 1 tsp. garlic
  • 3 cups chopped carrots
  • 3 cups vegetable broth
  • 1/2 cup coconut milk
  • Salt and pepper to taste
  • 1 tsp. brown sugar
  • 1 slice of dry bread
  • 1/4 cup fresh basil

Instructions:

  1. Boil the pasta in a large pan of salted water for about 12 minutes. Before straining the pasta, pour one cup of the pasta water into a cup and save for later.
  2. Chop the onion into thin slices and heat in one tablespoon of cooking oil on medium heat for two minutes until light brown. Peel and chop the garlic and add to the pan. Cook for another minute.
  3. Peel and wash the carrots, then chop into small chunks. Put them in the pan with two cups of vegetable broth. Reduce the heat to medium-low, cover the pan and simmer for four minutes, until the carrots are soft.
  4. Pour the mixture into a blender with coconut milk, the other cup of vegetable broth, salt and pepper, and brown sugar. Blend. If you don’t have a blender, separate the carrots and onions from the liquid and use a potato masher to mash them, then mix with the liquid mixture until it combines to make a sauce.
  5. Stir the sauce into the drained pasta in the pan, and add more pasta water if needed to get a more liquid sauce.
  6. Shred the bread into breadcrumbs and put in a small pan with a tablespoon of cooking oil and cook for about three minutes, until crispy and golden brown.
  7. Finely chop the fresh basil. 
  8. Serve the pasta in 6 bowls and top with the toasted breadcrumbs and fresh basil.

If you don’t plan to eat the pasta immediately, you can put it in an airtight container in the refrigerator and consume it within three days. You can reheat it in the microwave or on the stove — just add a little water and stir frequently. Alternatively, save some of your pasta water after cooking the pasta and reheat the carrot pasta using the old pasta water.

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