This Creamy Carrot Pasta sauce is made with just carrots, vegan cream cheese, and garlic and onion powder. It is vegan, suitable from 6 months old, and serves 1 large adult portion and 1 baby/toddler portions. It is such a quick and healthy dinner or lunch option that goes great over lentil protein pasta.
Creamy Carrot Pasta
Ingredients
- 2 medium cooked carrots (we cook these in the same water while cooking the pasta)
- 1/3 cup /75g of vegan cream cheese (for babies under 12 months substitute with 1/2 an avocado to reduce salt intake)
- 1/2 tsp of garlic powder
- 1/2 tsp of onion powder
- 1/4-1/3 cup /60-80ml of pasta water (depending on how thick you like your sauce)
- 100-125g of pasta (cooked according to the packet; we used a lentil pasta for extra protein & iron)
Instructions
- Add the carrots, vegan cream cheese, spices, and leftover pasta water to a blender and blend till smooth.
- Pour over cooked pasta and serve.
Notes
Store leftovers in the fridge for up to 3 days or freezer for 3 months.
Did you make this recipe?
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