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.
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Creamy Carrot Pasta
Ingredients
- 2 medium carrots (we cook these in the same water while cooking the pasta)
- 50 g raw cashews (soaked in hot water for 10 mins, sub with vegan cream cheese)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 125 ml water (from the pasta; more or less, depending on how thick you like your sauce)
- 125 g lentil pasta (cooked according to the packet; we use lentil pasta for extra protein & iron)
Instructions
- Cook the pasta according to the packet.
- Add all of the ingredients to a blender and blend until smooth.
- Pour over cooked pasta and serve.
Storage
Store leftovers in the fridge for up to 3 days or freezer for 3 months.Did you make this recipe?
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