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Carrot Pasta with Roasted Vegetables and Coconut Tahini Sauce Recipe

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3.8 from 9 reviews

This creamy and flavorful Carrot Pasta recipe combines roasted carrots, onions, and garlic blended with cannellini beans and coconut milk to create a smooth, rich sauce. Enhanced with tahini and finished with your choice of cheese or yogurt, this comforting pasta dish is perfect for a wholesome weeknight meal.

Ingredients

Vegetables

  • 1 pound carrots (about 5-6 medium), cut into 1/2 inch rounds
  • 1 medium yellow onion, peeled and quartered
  • 4-5 garlic cloves, with peel on

For the Sauce

  • 1 tablespoon oil (olive oil recommended)
  • 15 ounce can cannellini beans, drained and rinsed
  • 15 ounce canned full fat unsweetened coconut milk
  • 1 tablespoon tahini

To Serve

  • Cooked pasta (~12 ounces)
  • Yogurt or cheese such as ricotta, parmesan, or cheddar (optional)

Instructions

  1. Prep the Vegetables: Slice the carrots into 1/2 inch rounds, quarter the yellow onion, and leave the garlic cloves unpeeled with their skin on.
  2. Roast the Vegetables: Toss the carrot slices with olive oil, rub the same oil onto the quartered onion pieces, and drizzle some over the garlic cloves. Spread all the vegetables on a baking tray and roast in a preheated oven at 400°F (204°C) for 25-30 minutes until tender and caramelized.
  3. Prepare the Sauce: Once the roasted vegetables have cooled slightly, peel the garlic cloves and transfer all the roasted carrots, onions, and garlic to a food processor or blender. Add the drained cannellini beans, full-fat coconut milk, and tahini.
  4. Blend: Blend all ingredients until the mixture is completely smooth and creamy. You may need to stop and scrape down the sides to ensure everything is evenly incorporated.
  5. Heat the Sauce: Pour the blended sauce into a pan and heat over medium to medium-low heat for several minutes, stirring occasionally, until warmed through and thickened slightly.
  6. Combine with Pasta: Add your cooked pasta to the sauce, reserving about 1/2 cup of the pasta water before draining. Use the reserved pasta water to thin out the sauce to your desired consistency if necessary. Stir in yogurt or cheese like ricotta, parmesan, or cheddar for extra creaminess and flavor, if desired. Serve immediately.

Notes

  • Tahini adds a subtle nutty flavor and creaminess to the sauce; if unavailable, you can substitute with almond butter or omit it.
  • Reserving pasta water is important for adjusting the sauce consistency to perfectly coat the pasta.
  • This recipe is easily adaptable to dairy-free by skipping yogurt or cheese, or using their plant-based alternatives.
  • Roasting the vegetables develops natural sweetness and depth of flavor in the sauce.

Find it online: https://yumntasty.com/carrot-pasta-with-roasted-vegetables-and-coconut-tahini-sauce-recipe/