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pasta with roast carrot sauce on blue plate

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 1 vote
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course Sauce
Cuisine British
Servings 4 people

Ingredients
 
 

For the carrots

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

For the tomato sauce

  • 1 tbsp olive oil
  • 1 onion chopped
  • 2 cloves garlic crushed
  • 400 g tin chopped tomatoes
  • 1 tbsp balsamic vinegar
  • 1 tbsp 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 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.
  • 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.
Keyword carrot sauce for pasta
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