Description
A quick and comforting vegan pasta sauce made with simple ingredients that brings warmth and flavor to your weeknight meals.
Ingredients
Scale
- 10 medium vine-ripe tomatoes, quartered
- 8 medium-large orange carrots, diced into large pieces
- 1/2 medium white onion, diced into large pieces
- 8 cloves garlic, minced
- 1/4 cup water
- 2 tbsp olive oil
- 1/2 cup raw cashews, soaked in water for 2-3 hours (optional)
- 2 stems celery, diced into large pieces (optional)
- Salt, to taste
- Red crushed pepper, to taste (optional)
- Freshly ground black pepper, to taste (optional)
Instructions
- Prep the vegetables: Quarter the tomatoes, dice the carrots into large pieces, chop the onion and celery, and mince the garlic.
- Sear the aromatics: Heat 2 tablespoons of olive oil in a wide skillet over medium heat, add onion and celery, and cook until softened and translucent, about 5 minutes.
- Add carrots and tomatoes: Stir in the carrots and tomatoes, season with a pinch of salt and cracked black pepper, and cook until the tomatoes start to break down, about 8 to 10 minutes.
- Simmer with water: Pour in 1/4 cup water, bring to a gentle simmer, cover, and cook until carrots are tender, about 12 to 15 minutes.
- Blend to silky smooth: Transfer the mixture to a high-speed blender or use an immersion blender until velvety.
- Adjust seasoning: Return the sauce to the pan, warm gently, and taste for salt, black pepper, and red pepper flakes.
- Final finish: If the sauce is too thick, stir in a tablespoon or two of reserved pasta water when tossing with noodles.
Notes
This sauce can be made nut-free by skipping the cashews and increasing the water or using a splash of plant-based milk for creaminess.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 10g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg