Carrot Turmeric Pasta Sauce

RECIPES – CLEAR SKIN, SIDES, VEGAN

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Switch up your pasta sauce with this vibrant creamy Carrot Turmeric Sauce instead. It’s packed with anti-inflammatory ingredients, and brings a pop of color to your dinner table. Skip the cashews and black pepper to make it AIP-compliant.

Carrot Turmeric Pasta Sauce

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3.37 from 11 votes

Prep Time 10

Cook Time 10

Servings4

Ingredients

Pasta

1 box gluten-free pasta such as chickpea pasta

Pasta Sauce

1 Tbsp extra-virgin olive oil
1/2 cup red onion diced
2 Tbsp garlic chopped
1/2 tsp turmeric powder
3 cups carrot peeled and sliced thin
1/4 cup cashews (raw) raw, or substitute hemp seeds
2 cups vegetable broth (low or no sodium) or water
1/2 tsp black pepper
1/2 tsp unrefined salt (real, pink, or Celtic salt) pink or celtic
2 tsp apple cider vinegar

Toppings (Optional)

Instructions

Boil a pot of water for the pasta and cook according to directions. Drain and set aside.
Meanwhile, make the sauce: Heat a medium stockpot over medium heat. Add the oil, then the onion, garlic, and turmeric. Saute, stirring occasionally, for 2 minutes. Then add the carrot, cashews, and broth or water and cover. Cook for 10 minutes, until carrots are tender.
Remove the carrot mixture from the heat and carefully transfer it to a blender. Add salt, pepper, and apple cider vinegar. Blend until smooth. (Conversely, use an immersion blender in the pot).
Put the cooked pasta in the pot, pour in the carrot sauce, and mix well. To serve, plate and add a sprinkle of hemp seeds and sprouts. Add more salt and pepper to taste as desired.

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