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Creamy Carotene Queen Pasta

A creamy, kid-friendly pasta packed with plant-based vitamin A, aka carotenes!
Prep Time15 minutes
Cook Time30 minutes
Course: dinner, lunchbox
Servings: 4 servings

Equipment

Ingredients

  • 2 medium carrots roughly chopped
  • 1 medium sweet yellow onion roughly chopped
  • 1 head garlic top cut off
  • 1 tablespoon olive oil
  • 12 oz pasta of choice
  • 15 oz jar of roasted red peppers drained
  • 2/3 cup milk of choice
  • 1/3 cup cashews soaked*
  • 1 teaspoon salt
  • pepper to taste

Instructions

  • Preheat oven to 425.
  • Line a baking sheet with parchment paper. Add carrots, onion, and garlic and toss with olive oil.
  • Roast for about 30 minutes, until veggies are golden brown.
  • While veggies cook, cook pasta according to package directions. When pasta is al dente, drain, reserving 1 cup of the pasta water.
  • Transfer veggies to a blender and puree with roasted red peppers, milk, and salt until smooth.
  • Add sauce to the cooked pasta. Add pasta water if necessary to achieve desired consistency.
  • Garnish with basil or other herbs and serve immediately.

Notes

*If you don't have a high-powered blender, soaking cashews will help them blend more easily into the sauce. They can be soaked for 2-6 hours or "flash soaked" in boiling water for about 10 minutes.