Easy roasted carrot sauce for pasta

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 too.

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We eat tomato based sauces in a lot of different ways. In fact I think that tinned tomatoes are probably the store cupboard ingredient that I use the most.

While a simple tomato sauce is always delicious, I like to up the vegetable content in my meals wherever I can. We have a reluctant vegetable eater in the house (AKA picky eater) and adding a portion of veg into a pasta sauce means I know he’s got some way to eating his five a day.

But we should all be eating more veggies and adding some roasted carrots to a pasta sauce not only makes it taste delicious it means we’ve all had an extra portion for the day.

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?

Here’s what you’ll need:

• 2 tbsp olive oil
• 6 medium carrots
• 1 tbsp thyme leaves
• 1 onion
• 2 cloves garlic
• 400g tin chopped tomatoes
• 1 tbsp balsamic vinegar
• 1 tbsp tomato purée
• Salt and pepper, optional

Do you need any special equipment to make this recipe?

You will need a blender. I use a jug blender* but you could use a hand held blender* instead. Your sauce won’t be quite as smooth but it will still be delicious.

Can you freeze this sauce?

Absolutely. This carrot pasta sauce freezes really well. If you have a baby or young child you may wish to freeze in an ice cube tray. This makes it easier to defrost small portions to add to a single portion of food as and when you need it.

More pasta sauce recipes you might like - these are all great for kids

Here are some more pasta sauce recipes that you might like:

• lentil and roasted cauliflower pasta sauce
• the ultimate sneaky veg sauce
• fresh tomato sauce
• smoky tomato and aubergine sauce
• hidden veg sauce
• broccoli pesto
• kale pesto
• cauliflower alfredo sauce
• easy red pasta sauce
• creamy tomato pasta sauce
• roasted butternut squash sauce
• ratatouille
• lentil bolognese

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How to make easy roasted carrot sauce for pasta

Full recipe and ingredients list at end of post.

1. Peel and slice 6 medium carrots and place in a roasting tin. Drizzle with 1 tbsp olive oil, 1 tbsp 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 tbsp 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 tbsp balsamic vinegar and 1 tbsp tomato puree. Bring 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).

If you have made this recipe I would love it if you’d leave a comment and rating below. Thank you!

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