Easy roasted carrot sauce for pasta

Is this pasta sauce suitable for babies?

Yes. This is a great recipe to make for babies - just leave out the salt.

It's blended into a purée so could easily be served as a first food on a spoon. Alternatively if you're doing baby led weaning serve with large pasta shapes so that your baby can grab onto them and eat.

How difficult is this carrot sauce to make?

It’s not difficult to make at all but it does take a little bit of time. 

First you need to prepare and roast your carrots. While they’re in the oven make a tomato sauce. And finally blend everything together.

Do you have to roast the carrots?

You could save time by boiling or steaming your carrots, or adding them to the tomato sauce with the onions.

However, roasting then gives them such a delicious flavour that I really recommend that you do this.

How to serve this carrot sauce

My favourite way to serve this sauce is with pasta. Stirred through a simple pasta such as fusilli or penne it’s really delicious. 

Adding olives, sun-dried tomatoes, pine nuts and fresh herbs makes it a little more exciting.

My kids love this with any kind of tortellini or ravioli - filled pasta as they call it.

But it also works really well as a topping for pizza - in any form - traditional or with puff pastry or as a pinwheel.

What ingredients do you need to make carrot sauce?

For full recipe, ingredients and quantities go to the printable recipe card at the end of this post.

Here’s what you’ll need:

• 2 tablespoons olive oil
• 6 medium carrots
• 1 tablespoon thyme leaves (or other herbs)
• 1 onion
• 2 cloves garlic
• 400g tin chopped tomatoes
• 1 tablespoon balsamic vinegar
• 1 tablespoon tomato purée
• Salt and pepper, optional

More pasta sauce recipes you might like

Here are some more pasta sauce recipes that you might like - they are all great for children.

• lentil and roasted cauliflower pasta sauce
• the ultimate sneaky veg sauce
• fresh tomato sauce
• ratatouille
• lentil bolognese

How to make easy roasted carrot sauce for pasta

For full recipe, ingredients and quantities go to the printable recipe card at the end of this post.

1. Peel and slice 6 medium carrots and place in a roasting tin. Drizzle with 1 tablespoon olive oil, 1 tablespoon chopped thyme leaves and a pinch of sea salt (omit for babies).

2. Roast in the oven for 40 minutes, stirring halfway.

3. Meanwhile make a tomato sauce.

Heat 1 tablespoon olive oil in a saucepan. Add a chopped onion and sauté until soft and golden brown, around 10 minutes. Add 2 cloves crushed garlic and cook for a further minute.

Pour in a tin of chopped tomatoes, 1 tablespoon balsamic vinegar and 1 tablespoon tomato puree. Bring to the boil then reduce the heat to low and cook for 20-30 minutes until slightly thickened.

4. Allow to cool slightly and then add to a blender with the roasted carrots.

5. Blend until smooth. Depending on the size of your blender you might need to do this in two lots. Alternatively add the carrots to the saucepan and blend with a handheld stick blender. Season to taste with salt and pepper (optional).

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Roasted carrot pasta sauce

A simple tomato sauce with an extra vegetable boost, this easy roasted carrot sauce for pasta is a great recipe that the whole family can enjoy. Suitable for vegetarians and vegans and great for babies and kids alike.

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 45 mins

Total Time 55 mins

Course Sauce

Cuisine British

Servings 4 people

Calories 137 kcal

Equipment

• Blender

Ingredients

 

MetricUS Customary

 

1x2x3x

For the carrots

• 6 medium carrots peeled and sliced
• 1 tablespoon olive oil
• 1 tablespoon fresh thyme leaves picked and chopped
• Sea salt optional

For the tomato sauce

• 1 tablespoon olive oil
• 1 onion chopped
• 2 cloves garlic crushed
• 400 g tin chopped tomatoes
• 1 tablespoon balsamic vinegar
• 1 tablespoon tomato purée
• Salt and pepper to taste, optional

Instructions

 

• Preheat the oven to 180°C (fan)/200°C/gas mark 6.
• Place 6 sliced carrots in a roasting dish and drizzle with olive oil, thyme leaves and sea salt. Mix well then roast in the oven for 30-40 minutes, stirring occasionally, until the carrots are cooked through.
• Meanwhile heat 1 tablespoon olive oil in a saucepan.
• Add a chopped onion and sauté until soft and golden brown, around 10 minutes.
• Add 2 cloves crushed garlic and cook for a further minute.
• Pour in a tin of chopped tomatoes, 1 tablespoon balsamic vinegar and 1 tablespoon tomato puree. Bring the boil then reduce the heat to low and cook for 20-30 minutes until slightly thickened.
• When the carrots are done add them to the tomato sauce.
• Allow to cool a little then blend with a handheld blender or pour into a jug blender (make sure it’s not too hot if you’re doing this) and blend until smooth.
• Season to taste with salt and pepper.

Notes

Nutritional information is approximate and is intended as a guide.

Nutrition

Calories: 137kcalCarbohydrates: 17gProtein: 2gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 210mgPotassium: 560mgFiber: 4gSugar: 9gVitamin A: 15509IUVitamin C: 20mgCalcium: 79mgIron: 2mg

Keyword carrot sauce for pasta

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