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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.

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Lucky in Bayview July 15, 2014

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.

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SocialKittyCT February 05, 2014

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

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Karen Elizabeth March 22, 2012
Carrot Pasta Sauce