Embark on a culinary journey with our exquisite Vegan Pasta with Creamy Carrot and Ginger Sauce, a dish that promises to tantalize your taste buds with its unique and flavorful combination of ingredients. This recipe offers a delightful twist to traditional pasta dishes, making it a must-try for anyone looking to indulge in a comforting and satisfying meal.
Experience the delightful flavors of our Vegan Pasta with Creamy Carrot and Ginger Sauce, a dish that never fails to bring back fond memories of my travels to Southeast Asia. One of my favorite moments was enjoying this delectable pasta dish while overlooking the vibrant streets of Bangkok. The creamy texture of the sauce combined with the warmth of ginger and the sweetness of carrots created a flavor explosion that left me craving for more.
Servings: 4
Prep Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Cuisine: Fusion
Ingredients:
- 12 oz (340g) pasta of your choice
- 4 large carrots, peeled and chopped
- 2 tablespoons olive oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 cup vegetable broth
- 1/2 cup coconut milk
- Salt and pepper, to taste
- Fresh cilantro, for garnish
Equipment/Utensils Required:
- Large pot
- Blender or food processor
Instructions:
- Cook the Pasta: Cook the pasta according to the package instructions until al dente. Drain and set aside.
- Prepare the Sauce: In a large pot, heat olive oil over medium heat. Add the chopped onion, minced garlic, and grated ginger. Saute for 2-3 minutes until fragrant.
- Add Carrots: Add the chopped carrots to the pot and saute for another 5 minutes until they begin to soften.
- Blend the Sauce: Add the vegetable broth to the pot and bring to a simmer. Cook for 10-12 minutes until the carrots are tender. Remove from heat and let it cool slightly. Transfer the mixture to a blender or food processor and blend until smooth.
- Finish the Sauce: Return the blended mixture to the pot. Stir in the coconut milk and season with salt and pepper to taste. Simmer for another 2-3 minutes until heated through.
- Combine Pasta and Sauce: Add the cooked pasta to the pot with the creamy carrot and ginger sauce. Toss until well coated.
- Serve: Garnish the Vegan Pasta with Creamy Carrot and Ginger Sauce with fresh cilantro. Serve hot and enjoy this burst of flavors!
Nutritional Information (per serving):
- Calories: 360
- Total Fat: 12g
- Saturated Fat: 4g
- Carbohydrates: 55g
- Fiber: 8g
- Protein: 9g
Vegan Pasta with Creamy Carrot and Ginger Sauce
Ingredients
- 12 oz 340g pasta of your choice
- 4 large carrots peeled and chopped
- 2 tablespoons olive oil
- 1 small onion chopped
- 3 cloves garlic minced
- 1 tablespoon grated ginger
- 1 cup vegetable broth
- 1/2 cup coconut milk
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Cook the Pasta: Cook the pasta according to the package instructions until al dente. Drain and set aside.
- Prepare the Sauce: In a large pot, heat olive oil over medium heat. Add the chopped onion, minced garlic, and grated ginger. Saute for 2-3 minutes until fragrant.
- Add Carrots: Add the chopped carrots to the pot and saute for another 5 minutes until they begin to soften.
- Blend the Sauce: Add the vegetable broth to the pot and bring to a simmer. Cook for 10-12 minutes until the carrots are tender. Remove from heat and let it cool slightly. Transfer the mixture to a blender or food processor and blend until smooth.
- Finish the Sauce: Return the blended mixture to the pot. Stir in the coconut milk and season with salt and pepper to taste. Simmer for another 2-3 minutes until heated through.
- Combine Pasta and Sauce: Add the cooked pasta to the pot with the creamy carrot and ginger sauce. Toss until well coated.
- Serve: Garnish the Vegan Pasta with Creamy Carrot and Ginger Sauce with fresh cilantro. Serve hot and enjoy this burst of flavors!
Notes
- Calories: 360
- Total Fat: 12g
- Saturated Fat: 4g
- Carbohydrates: 55g
- Fiber: 8g
- Protein: 9g
