Carrot Pasta Sauce

If you're looking to switch up your pasta game with a veggie-forward twist, this Carrot Pasta Sauce is about to become your new favorite. It's rich, creamy, full of flavor, and made with simple ingredients you probably already have on hand. And the best part? It comes together in just 30 minutes and tastes like something you'd get at your favorite cozy restaurant.

We're tossing this vibrant sauce with Armanino's cheese tortellini, but it’s super versatile and works great with penne, rigatoni, or even as a veggie-packed dipping sauce. Trust me, once you make it, you'll wonder why you haven’t been using carrots in pasta sauce all along.

Why You’ll Love This Carrot Pasta Sauce

This recipe is perfect for when you want something a little different from your typical marinara or Alfredo. The carrots add natural sweetness, the garlic sauce brings depth, and the flour and broth create a luxuriously silky texture once everything’s blended together. It’s comforting, colorful, and full of flavor.

Plus, we’re finishing things off with some roasted carrot slices for texture and a little extra carrot goodness. It’s like a hug in a bowl.

Ingredients

• 1 lb carrots, peeled and chopped
• ½ white onion, diced
• 2 tbsp butter
• Salt and pepper, to taste
• 1 packet Armanino Garlic Sauce (or 1–2 cloves minced garlic if unavailable)
• 1 tbsp dried oregano
• 2 tbsp flour
• ½ cup tomato sauce
• 1 cup chicken broth (or vegetable broth for a vegetarian version)
• 1 package Armanino Cheese Tortellini
• Optional: Roasted carrot slices, for serving

How to Make It

1. Sauté the Base
   In a large skillet or saucepan, melt the butter over medium heat. Add the diced onion and cook until translucent, about 4–5 minutes. Add the chopped carrots and a generous pinch of salt and pepper. Sauté for another 5–6 minutes until they start to soften.
2. Add Flavor
   Stir in the Armanino garlic sauce packet (or fresh garlic), oregano, and flour. Cook for 1–2 minutes, stirring constantly, to cook off the flour taste.
3. Simmer
   Pour in the tomato sauce and chicken broth. Stir everything together and bring it to a gentle simmer. Cover and cook for 15 minutes or until the carrots are fork-tender.
4. Blend Until Smooth
   Transfer the mixture to a blender or use an immersion blender to puree the sauce until completely smooth and creamy. Taste and adjust seasoning if needed.
5. Boil Your Tortellini
   While the sauce is blending, cook the tortellini according to the package instructions. Drain and set aside.
6. Bring It Together
   Toss the cooked tortellini with the warm carrot sauce until everything is evenly coated.
7. Serve
   Plate your tortellini and top with a few roasted carrot slices for texture and a pop of color. Add a sprinkle of fresh herbs or a little grated Parmesan if you’re feeling fancy.

Tips & Variations

• Make it vegan by using olive oil instead of butter, vegetable broth instead of chicken, and a plant-based tortellini.
• Add protein like grilled chicken, shrimp, or chickpeas for a heartier meal.
• Spice it up with red pepper flakes or a dash of hot sauce.

Why Carrots Work So Well in Pasta Sauce

Carrots bring a natural sweetness that balances out the acidity of the tomato sauce and complements the garlic and herbs perfectly. Once blended, they create a creamy texture without needing heavy cream or cheese—making this a lighter, veggie-forward option that still tastes indulgent.

This carrot pasta sauce is a total sleeper hit. It’s one of those recipes that feels like a little secret once you discover it. Toss it with your favorite pasta, serve it to guests, or meal prep it for the week—you really can’t go wrong. Give it a try, and let me know how it turns out!