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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.
4.93 from 14 votes
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Course: dinner, Main Course
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2
Calories: 1055kcal
Author: Samyuktha


1 cup = 250ml ; 1 tablespoon = 15ml

    For Carrot Sauce

    • 1 tablespoon Oil
    • ¼ cup (43 gms) Cashews
    • 1 cup (153 gms) Carrots 2 medium size, diced
    • ¾ cup (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 (145 gms) Pasta
    • Water to cook pasta
    • Salt as required
    • 1 +1 teaspoon Olive oil
    • 1 teaspoon Italian Herb Mix
    • 3 tbsp (15 gms) Cheddar Cheese grated


    To make Pasta Sauce

    • Soak cashews in warm water for 15 minutes.
    • Meanwhile, heat oil in a pan or skillet over medium-low heat.
    • 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.
    • Add cumin powder, salt, pepper and mix well. Turn off the heat and allow it to cool completely.
    • Drain the water from soaked cashews and keep it aside.
    • In a blender, add cashews, vegetables, water and grind it to a smooth puree.
    • 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.
    • Add salt, 1 teaspoon oil, pasta and mix well.
    • Reduce the heat slightly and cook pasta for 3-4 minutes or until pasta is well done.
    • 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 ass ¾ cup carrot sauce over medium heat.
    • Add Italian herb mix, cheese and cook for a minute or just until cheese melts.
    • Add pasta and mix until well combined.
    • Taste and add salt and pepper if required.
    • Serve delicious and healthy pasta immediately.



    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.
    The ground cumin adds the earthy flavour and aroma to the dish. Leave it out if your child doesn’t like the flavour. 
    Add or reduce the sauce based on your child’s preference. Add more sauce if your kids like their pasta to be soft and smooth. Reduce sauce if your child likes a bit dry and crunchy pasta.
    Divide the leftover carrot sauce into small portions and freeze them in an ice cube tray or small freezer-friendly containers.
    Adjust seasoning to suit your child’s taste buds.
    I've used a fabulous Italian herb mix that contains basil, thyme, oregano, rosemary. You may add any dried Italian herbs such as oregano, basil, thyme or anything you have in hand instead of this herb mix.
    Carrot sauce keeps good for 2-3 days in the fridge but you can store in the freezer for up to a month.
    Feel free to swap cheddar cheese with any cheese that you like.
    ** Nutrional information provided here are estimated and for guidance only. Please refer my Recipe Disclaimer for more details.


    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
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