Carrot Turmeric Pasta Sauce

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 minutes minutes

Cook Time 10 minutes minutes

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)

• microgreens/sprouts
• hemp seeds

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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