Linguine With Plant-Based Carrot Marinara Sauce


This twist on marinara is AMAZING. It’s all vegan, and the sauce gets a little sweetness thanks to the carrots and the coconut milk. It reminds me a little bit of a vodka sauce. Super thick, creamy, and tasty, and a good one way to get in some more nutrients into your pasta sauce!

Ingredients (serves 4)

  • 1 box of Banza linguine

  • 2 tablespoons olive oil, divided

  • 1/4 small yellow onion, chopped

  • 2 cloves garlic, chopped

  • 1 1/2 cups crushed tomatoes (I use Bianca DiNapoli canned)

  • 1/2 cup coconut milk

  • 1 cup packed carrot puree (use about 3/4 lb carrots)

  • 1/8 tsp nutmeg

  • 1/4 tsp crushed red pepper

  • 1/2 tsp salt

  • 1/4 tsp black pepper

  • Fresh parsley, to taste

1. To make carrot puree, boil carrots for about 30 minutes (covered) until they are soft. Place into a blender with 1/4 cup water and puree until smooth.

2. Prepare pasta according to package. To prepare sauce, heat up 1 tablespoon olive oil in a large pan on medium low heat. Add garlic, and stir, cooking for 1 minute. Add onions and cook for 4-5 minutes until onions are soft and translucent. Mix in crushed tomatoes, coconut milk, nutmeg, crushed red pepper, salt, and pepper. Bring to a boil, mix, and simmer for 15-20 minutes until sauce is thick, stirring frequently. Mix in carrot puree.

3. Toss the pasta in the sauce and top with fresh parsley to taste.