Curried Carrot Pasta

This is a recipe I created for Calgary Co-op

It’s been a little while since I posted a new recipe on the blog.. Creating my online vegan cooking school has taken most of time these past few months – it’s been fun to create it but also very intense!

I am happy to have time once again to create new recipes!

This recipe is a great way to use up veggies you have in the fridge/freezer – check out the notes below for substitutions and topping ideas!

Prep time: 20 minutes
Cook time: 20 minutes
Serves: 2-4

(Gluten free optional)

Ingredients

• 4 medium carrots*, sliced
• 1 onion, diced
• 3 garlic cloves, sliced
• 3 cups water

• 1 cup coconut milk
• 2 tbsp nutritional yeast flakes (optional)
• 1 tsp curry powder
• 1 tsp sea salt
• ¼ tsp ground nutmeg
• ¼ tsp ground pepper

• ½ lb (227 grams) dry pasta** of choice
• 1 cup green peas, plus a handful for garnish
• A handful of chopped cilantro and/or chives
• 1-2 tbsp lemon juice

*You can substitute the carrots with 2 cups of cauliflower florets, or 1 medium yam, diced.
**Use gluten-free pasta for a gluten free option (I like brown rice pastas, but there are many options these days)

 

Instructions

1. Place carrots, onion, garlic, and 3 cups water in a medium pot.
2. Bring to a boil, then cook on medium-high heat for 15 minutes.
3. Transfer pot content (including the liquid) into a blender.
4. Add coconut milk, nutritional yeast, curry powder, salt, nutmeg, and pepper.
5. Blend into a creamy consistency.
6. Cook pasta according to package instructions.
7. Drain well.
8. Combine cooked pasta, 1 cup of green peas, and sauce.
9. Mix well.
10. Cook on low heat for 2-3 minutes.
11. Garnish with green peas and chopped cilantro/chives.
12. To serve, squeeze a bit of lemon juice on top!

 

Got other veggies you want to use up in the fridge/freezer? You can top this dish with steamed broccoli, sautéed mushrooms or bell peppers.

If the sauce looks too runny; once you mix the pasta with the sauce, set it aside to allow the pasta to soak some of the sauce, then heat up and serve.

 

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