Who doesn’t like a one-pot, easy, healthy, veggie-filled, creamy pasta sauce? This recipe only takes 5 ingredients and a few spices, it's loaded with hidden veggies, it's freezable, easy to make, and it can be used for all sorts of dishes!
I'm not a huge fan of regular pasta, so I've used Soy Bean Fettuccine, which are loaded with protein and fibre. You could also use your favorite quinoa or lentil-based pasta. And I've topped it with home-made rocket & cashew pesto to give it a little extra kick and nice colour.
(this recipe serves 4)
Tomatoes, 2 medium
Carrots, about 600 g
White onion, 2 medium
Garlic cloves, 3
Cashew nuts, a handful, soaked in water for 2-3 hours (optional, use for creamier sauce)
Cumin, 2 teaspoons
Sweet paprika, 1 teaspoon
Ginger, a little piece (about 1 cm)
Salt & pepper, to taste
Coconut oil or olive oil
You can use a large sauce pan or pot to make the sauce, whatever is easier for you. I reckon you could also use a pressure cooker.
Start by chopping the carrots, tomatoes and onions into large pieces. Mince the garlic and ginger.
In your pan, quickly sauté ginger, garlic and onions for a few minutes in a little coconut oil or olive oil. Then, add carrots, tomatoes, cumin, sweet paprika, a little salt, and sauté for a few more minutes to have nice fragrances. And water to cover, and boil until carrot are soft.
Allow to cool down a bit before transferring into a blender. Blend completely with the drained soaked cashews (if using).
Reduce the sauce to thicken if necessary. Season well with salt and pepper!
Note: You make a large batch of the sauce so you can freeze the leftovers for a quick meal when you need it.
Other uses for the sauce:
Pizza - This makes the perfect creamy pizza sauce, complete with veggies!
Spiralised veggie dish - Spiralise some courgette for example & add in any other veggies (broccoli or mushrooms). Cook the veggies on high, add in the spiralised courgette for a few minutes, then toss with the sauce.
Veggie Lasagna - between each layer of pasta and/or veggies.