Description
This Orecchiette with Creamy Carrot Sauce is a deliciously comforting vegetarian pasta dish featuring tender pasta tossed in a velvety carrot sauce infused with garlic, herbs, and a touch of cream. It’s vibrant, satisfying, and perfect for a quick yet elegant dinner.
Ingredients
Units
Scale
- :
- 12 oz orecchiette pasta
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 lb carrots, peeled and chopped
- 1/2 teaspoon dried thyme
- 1/2 cup vegetable broth
- 1/2 cup heavy cream or full-fat coconut milk (for vegan option)
- Salt and pepper to taste
- Fresh parsley or basil, chopped (for garnish)
- Grated Parmesan or nutritional yeast (optional)
Instructions
- :
- Bring a large pot of salted water to a boil. Cook orecchiette according to package directions until al dente. Reserve 1/2 cup of pasta water, then drain.
- While pasta cooks, heat olive oil in a large skillet over medium heat. Sauté onion and garlic until fragrant and translucent.
- Add chopped carrots and thyme. Cook for 5 minutes, then add vegetable broth. Cover and simmer for 10–12 minutes, until carrots are soft.
- Transfer carrot mixture to a blender, add cream, and blend until smooth and creamy. Season with salt and pepper.
- Return sauce to the skillet. Add cooked pasta and a splash of reserved pasta water if needed to loosen the sauce. Toss to coat.
- Serve warm, garnished with fresh herbs and optional cheese or nutritional yeast.
Notes
- :
- You can make the sauce ahead of time and store it in the fridge for up to 3 days. Use gluten-free pasta to make this dish gluten-free.
Nutrition
- Calories: 420
- Sugar: 8g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 20mg
