This Vegan Creamy Carrot Ginger Pasta Recipe is a delightful and nutritious dish that combines the sweetness of carrots with the warmth of ginger. It’s a perfect option for those seeking a comforting vegan recipe that is both satisfying and easy to prepare.
The creamy sauce is made from blended carrots and cashews, creating a rich texture without any dairy. This recipe is not only vegan but also packed with flavor, making it a great choice for any meal.
Delicious Vegan Carrot Ginger Pasta
This pasta dish features a creamy sauce made from cooked carrots, ginger, and cashews, blended until smooth. The recipe takes about 30 minutes from start to finish and serves 4 people.
Ingredients
- 8 oz pasta of your choice (spaghetti, penne, etc.)
- 2 large carrots, peeled and chopped
- 1 tablespoon fresh ginger, grated
- 1/2 cup raw cashews, soaked in water for 2 hours
- 1 cup vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh parsley or basil for garnish
Instructions
- Cook the Pasta: In a large pot, cook the pasta according to package instructions until al dente. Drain and set aside.
- Prepare the Sauce: In a saucepan, heat olive oil over medium heat. Add chopped carrots and grated ginger, and sauté for about 5-7 minutes until the carrots are tender.
- Blend the Sauce: In a blender, combine the sautéed carrots, soaked cashews, vegetable broth, garlic powder, salt, and pepper. Blend until smooth and creamy.
- Combine: In the pot with the cooked pasta, pour the creamy carrot ginger sauce and toss to coat evenly.
- Serve: Plate the pasta and garnish with fresh parsley or basil. Enjoy your Vegan Creamy Carrot Ginger Pasta hot.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 350kcal
- Fat: 12g
- Protein: 10g
- Carbohydrates: 50g
