Pasta with Carrot Sauce
Pasta with carrot sauce is a creamy, mildly sweet and flavourful dish that makes a great meal for kids. Like many pasta dishes that have a base sauce, this dish has a hidden vegetable sauce which is a great way to up vegetable intake for a child’s meal. Although the recipe is easy to make with a few ingredients, the silky smooth and mildly sweet carrot sauce has a magical power to appeal even the pickiest kid to eat their meals without any fuss.
Servings: 3
Calories: 1055kcal
Ingredients
1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
For Carrot Sauce
- 1 Tablespoon Oil
- ¼ cup (or) 43 gms Cashews
- 1 cup (or) 153 gms Carrots 2 medium size, diced
- ¾ cup (or) 122 gms Tomatoes 1 large
- 2 cloves Garlic
- Salt as required
- ½ Teaspoon Crushed Pepper
- ½ Teaspoon Cumin powder/ground cumin
- ½ cup Water
For Pasta
- 1.5 cups (or) 145 gms Pasta
- Water to cook pasta
- Salt as required
- 1 +1 Teaspoon Olive oil
- 1 Teaspoon Italian Herb Mix
- 3 Tablespoon (or) 15 gms Cheddar Cheese grated
Instructions
To make Pasta Sauce
- Soak cashews in warm water for 15 minutes.¼ cup (or) 43 gms Cashews
- Meanwhile, heat oil in a pan or skillet over medium-low heat.1 Tablespoon Oil
- Once the oil is hot, add tomatoes, carrots, garlic and cook for 8-10 minutes or until carrots are soft. Keep stirring regularly to avoid vegetables sticking at the bottom of a pan or burning them.1 cup (or) 153 gms Carrots, ¾ cup (or) 122 gms Tomatoes, 2 cloves Garlic
- Add cumin powder, salt, pepper and mix well. Turn off the heat and allow it to cool completely.Salt, ½ Teaspoon Cumin powder/ground cumin, ½ Teaspoon Crushed Pepper
- Drain the water from soaked cashews and keep it aside.
- In a blender, add cashews, vegetables, water and grind it to a smooth puree.½ cup Water
- Transfer the sauce to a bowl.
To make Pasta
- In a steel pot, add sufficient water to cook pasta and bring it to a rolling boil on medium-high heat.Water
- Add salt, 1 teaspoon oil, pasta and mix well.Salt, 1 +1 Teaspoon Olive oil, 1.5 cups (or) 145 gms Pasta
- Reduce the heat slightly and cook pasta for 3-4 minutes or until pasta is al dente.
- Drain the water from pasta over a colander. Shake the colander to drain off any excess water and keep the pasta aside.
- In a pan, heat 1 teaspoon oil and add ¾ cup carrot sauce over medium heat.1 +1 Teaspoon Olive oil
- Add Italian herb mix, cheese and cook for a minute or just until cheese melts.1 Teaspoon Italian Herb Mix, 3 Tablespoon (or) 15 gms Cheddar Cheese
- Add pasta and mix until well combined.
- Taste and add salt and pepper if required.
- Serve delicious and healthy pasta immediately.
Video
Notes
Tips & Tricks to make perfect carrot pasta
Once pasta is cooked, drain the water and immediately add cold water over pasta in the colander to avoid them cooking further and sticking to each other.
Generally, it is not necessary to add any water while cooking vegetables as the moisture from tomatoes is enough to cook carrots. But if you feel the moisture has completely evaporated and vegetables begin to stick to the bottom of the pan then splash a little water, stir and continue to cook.
If you are using sour tomatoes add a small spoon of sugar to balance the sourness.
While blending vegetables and cashews, add little more water if required.
Chop the carrot into small chunks to fast up the cooking process. The smaller the carrot is chopped quicker they get cooked.
Use high power blender to make carrot sauce as the texture contributes to the taste, colour and flavour of the pasta.
Add a spoon of red chilli flakes if you plan to serve pasta to adults.
** Nutrional information provided here are estimated and for guidance only. Please refer my Recipe Disclaimer for more details.
Nutrition
Calories: 1055kcal | Carbohydrates: 159g | Protein: 36g | Fat: 31g | Saturated Fat: 8g | Cholesterol: 23mg | Sodium: 328mg | Potassium: 1201mg | Fiber: 12g | Sugar: 15g | Vitamin A: 20872IU | Vitamin C: 20mg | Calcium: 277mg | Iron: 6mg