Carrot Ginger Sauce is the pasta addition you didn’t know you were looking for. And more than just pasta, this sauce can be used for loads of your favorite foods.
When it comes to my kids, if they’re offered rice or pasta they pretty much could care less what its mixed with. But when I served this Carrot Ginger Sauce tossed with long strands of noodles they were dubious. What was this “orange pasta” sitting on their plates?
That initial skepticism changed almost immediately after their first bites. With sweetness from the carrots, salty flavor from the miso and nuttiness from the tahini, they were so hooked by the incredible taste, I think they’re going to start paying a lot more attention to what’s on their pasta and rice from now on!
As an added bonus, if you’re trying to get more nutrition in your family’s diet, this sauce can do the trick. Carrots have all sorts of good stuff in them, including beta-carotene, fiber, antioxidants, and potassium. Ginger is a great anti-inflammatory that is known the help with systems of a cold or the flu. And garlic is also known the combat sickness and contains tons of antioxidants.
This sauce is super simple to make. Start by prepping your veggies- peel and mince the garlic cloves and the garlic, and peel and finely chop the carrots. Next, heat the oil in a sauté pan over medium head and add the garlic. Sauté until soft (about 30 seconds) and then add the ginger and carrots. Cook and cover until carrots are soft, around 15 minutes. Transfer the food to a food processor, add the tahini, miso and puree until smooth. Toss with your kid’s favorite pasta and you are done!
This pasta sauce is so good, you might even want it all to yourself. But sharing is caring, especially when your pasta sauce has this much nourishing goodness!
Carrot Ginger Sauce
Ingredients
- 1 tablespoon canola oil
- 2 garlic cloves, peeled and minced
- 1 tablespoon ginger, peeled and minced
- 4 medium carrots, peeled and chopped
- 2 tablespoons miso
- 1 tablespoon tahini
- 2 tablespoons water
Instructions
- Heat oil in a sauté pan over medium heat.
- Add garlic and sauté until soft, about 30 seconds.
- Add ginger and carrots.
- Cover and cook until carrots are soft, about 15 minutes.
- Transfer to a food processor and add the miso, tahini and water.
- Puree until smooth.
- Serve tossed with pasta, soba, udon noodles or rice.
- * Stays fresh in the refrigerator for 3-4 days.
Is everyone on here a mom or smthn? Because I’m a sixteen year old girl and this was good as hell with udon. Boss ass recipe yo (except the ginger was gross so I left that crap out)
Also, more precise measurements (in weights) for the carrots would be really helpful, especially when I’m doubling the recipe.
I like this a lot. One problem is that my ginger and garlic burn and stick to the pan while the carrots remain crunchy (probably too high of heat I’m using). Today I will try to just boil and then strain these ingredients and see if it tastes just as great.
It probably comes out to 1-2 cups once chopped!
Any idea how much 4 medium carrots equals? Ballpark in cups or oz. I used a bag of baby carrots and had to add a lot more ingredients to adjust for taste. Had no idea how many carrots to use!
This is delicious! I hope to report back that my daughter will eat it as well.
Hmm I haven’t heard of that before. Is it a powder? I would mix it with water per the package directions and then use the measurement of the paste called for in the recipe.