A delicious, creamy carrot sauce with turmeric that is perfect for this beautiful Spring weather we are having here. We have loads of carrots taking over our fridge right now so I’m trying to be resourceful with them and put them to use with recipes I haven’t made before! This is a new one and I’m so glad I tried it.
This sauce is so fresh and wholesome, and truly compliments any pasta but especially this new turmeric spaghetti from Catelli that we are loving right now.
I hope you try this sauce out very soon and let me know how you like it. Enjoy!
Creamy Carrot & Turmeric Pasta
Course: MainDifficulty: Easy5
servings10
minutes30
minutesIngredients
1 box of Catelli Turmeric spaghetti (or pasta of choice)
2 tbsp olive oil
4 medium carrots, peeled and chopped
2 cloves garlic, minced
1/2 tsp turmeric powder
1/2 tsp curry powder
4 coriander seeds
3 cups vegetable stock
1/4 cup fresh cilantro, chopped
Directions
- Cook pasta according to package directions
- Meanwhile, sauté carrots, garlic, spices and seeds in a medium sized saucepan with olive oil
- Add 3 cups vegetable stock and simmer over low-med heat, until carrots are softened
- Using immersion blender, mix until creamy and smooth. (Alternately, transfer into a regular blender and mix well, then return to pot)
- Season with salt and pepper and serve over pasta with fresh cilantro. Enjoy!