Prep 0 mins
Cook 20 mins
The fresh ingredients and the short cooking time, make this a perfect light summer pasta dish. I found this recipe online claiming to be a fake tomato sauce. It doesn't taste like tomato, but then again it doesn't really taste like carrot either. The way all of the flavors mesh, it's really an indescribable flavor. Everyone seems pretty skeptical until they try it.
- 1 small white onion
- 1 carrot, finely grated about one cup
- 1 1⁄2 tablespoons tamari soy sauce or 1 1⁄2 tablespoons soy sauce
- 3 tablespoons extra virgin olive oil
- 2 tablespoons parmesan cheese
- 1 tablespoon fresh parsley, for topping
- 1 tablespoon roasted sunflower seeds
- 8 ounces penne (or pasta of your choice)
- Chop the onions well and saute them in a skillet with the oil for about 10 minutes. Add the grated carrots and cook for other 5-8 minutes adding your soy sauce and a few Tablespoons of the pasta water to keep the sauce moist. When ready puree the sauce in a hand blender and put it back in the skillet.
- In the meantime cook the pasta as directed and before draining it save few spoons of its water. Add the pasta to the skillet and mix until well combined. Serve the pasta topped with sunflower seeds, parsley, parmesan cheese and a swirl of olive oil.
I wasn't quite sure what to expect when I decided to try this recipe and then again as it was cooking. It seemed too simple to be very good. I was very wrong. This recipe is right up my alley. Simple, delicious, healthy and economical. I loved it! Used spaghetti, cooked the onion until it began to caramelize and did need to add maybe 6 T of water to get the consistency I was wanting. I didn't have any fresh parsley, so I substituted a little fresh chopped cilantro. I loved the way each topping added it's own special element. Thanks for sharing this keeper recipe.
I am not a fan of carrots--much less the canned carrots I had on hand--but this is great! It does take some playing around with the cooking water to get a decent sauce-like consistency. I plan to experiment with other herbs and spices.
I've used carrot in pasta suaces before, but not without tomato, what an interesting concept, and very delicious!! I did have to add quite a bit of pasta water, just added it a bit at a time to give me a smooth coating sauce. DH would not have known what was in this if he hadnt seen me make it, and we both agreed, delicious! I had to pass on garnishing with the sunflower seeds, as I was out, but really nice idea, which I will do another time. I served this with spaghetti, topping the pasta with the sauce. Thank you OwlMonkey, made for PAC Spring 2012