Carrot Pasta Sauce

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❤️ Why you’ll love it

I absolutely love this carrot pasta sauce recipe. It is a Hungarian family recipe known as Hungarian Vadas sauce. The combination of caramelized flavor from the vegetables and the sweet and tangy flavor from the lemon and sour cream is incredible.

This sauce is not only delicious but also very versatile. It is great with pasta, but you can also use it as a topping for baked potatoes or as a spread for sandwiches. It is a great way to get a variety of delicious veggies in one dish.

The best part is that it is very easy to make. It is a simple one-pot recipe where you caramelize the vegetables, cook them until soft, and then blend them into a creamy sauce. It is a great way to make a delicious and filling plant-based sauce without a lot of effort.

🧾 Key ingredients

This vegan carrot pasta sauce is not only delicious but also incredibly easy to prepare. The ingredients you will need are all simple, plant-based items that you can easily find at your local grocery store.

Carrots are the star of this recipe and for a good reason. They not only bring a beautiful, vibrant color to the sauce, but they also have a natural sweetness that is brought out through the cooking process.

Parsnips and celeriac are the unsung heroes of this recipe. They add a depth of flavor and a hint of earthiness that balances out the sweetness of the carrots.

Onions and garlic are essential for building flavor in the sauce. They add a savory note that is the perfect complement to the sweetness of the carrots and parsnips.

Veggie broth is the key to achieving the right consistency for the sauce. It helps to blend all the ingredients together into a smooth, lusciously creamy sauce.

Mustard may seem like an unusual ingredient, but it adds a tangy kick to the sauce that helps to balance out the sweetness of the carrots and parsnips.

🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.

🥘 Equipment

For this delicious carrot pasta sauce, the most crucial piece of equipment you will need is a good quality blender. As this recipe includes several root vegetables, such as carrots, celeriac, and parsnips, it is essential to have a powerful blender that can easily process and puree these ingredients into a smooth, creamy consistency.

👩‍🍳 Instructions

Preparing the ingredients

STEP 1
Start by preparing the vegetables. Peel and chop the onion. Then, wash, peel, and chop the celeriac, parsnips, and carrots.

STEP 2
Next, juice half a lemon.

Making the carrot pasta sauce

STEP 1
Preheat a stockpot or a Dutch oven over medium heat. Add oil to the pot, followed by cane sugar. Allow the sugar to melt into a light brown caramel.

STEP 2
Add the chopped onion to the pot and caramelize it for 1-2 minutes.

STEP 3
Now, add the chopped root vegetables (carrots, celeriac, and parsnips) to the pot. Stir and caramelize the vegetables for 5-6 minutes.

STEP 4
Add vegetable broth, lemon juice, bay leaves, salt, and black pepper to the pot. Cover it with a lid and cook the vegetables until they are soft.

STEP 5
Once the vegetables are cooked, transfer them to a blender. Add sour cream and mustard to the blender.

STEP 6
Blend all the ingredients until you get a creamy carrot pasta sauce.

STEP 7
Finally, adjust the seasoning of the sauce with salt and pepper, if necessary. Your carrot pasta sauce is now ready to be enjoyed.

💡 Expert tip

The size of your chopped vegetables is crucial to the cooking time of this recipe. Since root vegetables such as carrots, celeriac, and parsnips take a while to cook, the smaller you chop them, the faster they will soften. Aim for uniformly small pieces to reduce the cooking time, especially if you are short on time.

🔄 Variations

If you are not a fan of parsnips, consider experimenting with a variety of root vegetables. I often use turnips as a substitute for parsnips. They have a similar texture and a slightly peppery flavor, which adds a unique twist to the sauce.

Consider experimenting with a variety of pasta shapes. While longer pasta such as spaghetti, fettucini, tagliatelle, and linguini provide an excellent foundation for the sauce, you can also try it with shorter pasta shapes. The smooth, creamy texture of this sauce will coat any pasta shape beautifully.

If you are looking for a gluten-free alternative, rice noodles can be a great option. They are light, tasty, and will add a unique texture to the dish. Just make sure to adjust the cooking time according to the instructions on the noodle package as they may cook faster than traditional pasta.

🥣 Serving ideas

This creamy carrot pasta sauce is a versatile and tasty addition to many dishes. I love serving it with a variety of plant-based meatballs. For example, spaghetti and meatballs are a classic favorite, and this sauce pairs beautifully with eggplant meatballs, chickpea meatballs, TVP meatballs, tofu meatballs, or IKEA veggie balls.

If you prefer a lighter option, consider adding some mushrooms to your pasta. pan-fried oyster mushrooms or sauteed button mushrooms are both excellent choices. And if you are looking for a protein boost, you can also add some vegan shredded chicken.

It is not just for pasta, though. This sauce is also a delicious accompaniment to a range of vegetable dishes. Consider drizzling it over some cauliflower steak or tofu steak. It also works well with sweet potato gnocchi or as a topping for oven-roasted asparagus, broccoli, roasted cauliflower, or potato wedges.

If you are a fan of mashed potatoes, try swapping out your usual gravy for this sweet and tangy carrot sauce. The flavors complement each other beautifully, and it is a great way to add more vegetables to your meal.

❄️ Storing tips

Storing and reheating this creamy carrot pasta sauce is easy, and the flavors intensify over time, making it a perfect make-ahead dish.

To store, allow the sauce to cool completely. Once cooled, transfer it to an airtight container and place it in the refrigerator. It should stay fresh for up to 4 days.

You can freeze the carrot sauce and the pasta separately. To thaw, simply leave it in the refrigerator overnight and reheat it as usual.

When you’re ready to use it, simply reheat the sauce in a saucepan over low heat and mix it with freshly cooked pasta.

🤔 FAQs

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