Creamy Carrot Ginger Sauce: Your New Pasta Obsession!
Carrot ginger sauce: make this vibrant, creamy sauce in under 30 minutes. Perfect for pasta, noodles, or as a healthy dip. Packed with flavor and easy to prepare.
Ingredients
- 1 tablespoon canola oil
- 2 garlic cloves, peeled and minced
- 1 tablespoon ginger, peeled and minced
- 4 medium carrots, peeled and chopped
- 2 tablespoons miso
- 1 tablespoon tahini
- 2 tablespoons water
Instructions
- Heat canola oil in a sauté pan over medium heat.
- Add garlic and sauté until soft, about 30 seconds.
- Add ginger and carrots to the pan.
- Cover and cook until carrots are very soft, about 15 minutes.
- Transfer the cooked mixture to a food processor and add the miso, tahini, and water.
- Puree until the sauce is completely smooth and creamy.
- Serve immediately, tossed with your favorite pasta, soba, udon noodles, or rice. Enjoy!
Notes
- For a smoother sauce, ensure the carrots are very tender before pureeing. If they're still a bit firm, add a tablespoon or two more water and continue cooking.
- If the sauce seems too thick after blending, you can thin it with a little extra water or vegetable broth until it reaches your desired consistency.
- This carrot ginger sauce stores beautifully in an airtight container in the refrigerator for up to 3-4 days. It also freezes well for up to 2 months; thaw overnight in the fridge and reheat gently on the stovetop. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- If the sauce seems too thick after blending, you can thin it with a little extra water or vegetable broth until it reaches your desired consistency.
- This carrot ginger sauce stores beautifully in an airtight container in the refrigerator for up to 3-4 days. It also freezes well for up to 2 months; thaw overnight in the fridge and reheat gently on the stovetop. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.