Recipe by OwlMonkey
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.
Top Review by Lucky in Bayview
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.
- 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)
Directions See How It's Made
- 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.