Vegan Roasted Carrot Pasta

This easy Vegan Roasted Carrot Pasta recipe is a wholesome meal that is ready in 30 minutes. Protein-packed red lentil pasta gets coated in a roasted carrot pasta sauce and homemade almond parmesan. It’s a healthy vegan pasta recipe that is super creamy, full of flavor, and meal prep approved.

If you’re on the hunt for a sneaky way to incorporate veggies into your weeknight pasta dish, then I’ve got you covered with this Vegan Roasted Carrot Pasta recipe.

While it may seem a little uncommon to use your stash of carrots in the fridge for a pasta sauce it shouldn’t. The result is super creamy and perfectly sweet. Don’t worry, you can barely taste them, if you’re concerned about that. Thanks to the almond parmesan and a few other ingredients, it’ll be tasting just right.

When it comes to serving, I love tossing this carrot pasta sauce with red lentil pasta noodles. They’re high in protein and taste like the real deal. That way you can check all the boxes when it comes down to a nutritional standpoint. 

So whether you’re looking for an easy weeknight dinner or a healthy vegan pasta recipe, this Vegan Roasted Carrot Pasta recipe will quickly be approved for your meal plan rotation.

Why You’ll Love This Vegan Roasted Carrot Pasta Recipe

• Quick & Easy: An easy vegan pasta recipe that’s on the table in 30 minutes or less.
• Balanced Meal: With the protein & carbs from the red lentil pasta, the roasted carrot pasta sauce, as well as the almond parmesan, this is a well-rounded meal that’s satisfying & nutritious.
• Great for Meal Prep: This dish stores well in the fridge, making it a great recipe to meal prep for quick dinners throughout the week.

Ingredients

• Organic Carrots: The main star of this healthy vegan pasta recipe. It also adds vibrancy, natural sweetness, and beta carotene!
• Organic Cauliflower: Roasted up with the carrots, to provide some extra creaminess, as well as nutrients. Both fresh or frozen, both work great!
• Organic Garlic: Make sure to use fresh garlic and not garlic powder. This ingredient is crucial to build flavor.
• Organic Parmesan Cheese: We’ll be stirring in some homemade almond parmesan in place of traditional parmesan for this pasta dish.
• Organic Seasonings: Red pepper flakes, garlic powder, sea salt & black pepper!
• Organic Rotini Pasta: It wouldn’t be a pasta recipe without it! I love using pasta noodles that are made with one ingredient – red lentil flour. They taste just like the real deal and it’s high in protein. My favorite brand is Tolerant.
• Organic Unsweetened Non-Dairy Milk: To blend up the roasted carrot pasta sauce, we’ll be using organic unsweetened non-dairy milk. Please don’t use vanilla or any “flavored” milk, as the taste will differ. Also, be sure to use trusted brands – I like MALK Organics or Three Trees.

How To Make

1. Roasted Vegetables. Preheat oven to 425 degrees F and line a large baking sheet with parchment paper. Add the chopped carrots, cauliflower florets, and garlic. Bake for 20 minutes, flipping halfway.
2. Cook the Pasta. While veggies are roasting, cook the pasta. Cook to al dente according to package directions. Drain the pasta & set aside. 
3. Almond Parmesan. Add all ingredients to a food process. Process until completely broken up and a fine powder forms, about 30 seconds.
4. Blend the Sauce. When the vegetables are done roasting, transfer to a high-speed blender, along with the remaining sauce ingredients. Blend until smooth and creamy.
5. Coat the Pasta. Pour the carrot sauce over the pasta along with the almond parmesan. Stir to combine, adding a splash of filtered water, if needed. The sauce should be very creamy.
6. Serve. Divide desired amount of pasta into serving bowls, top with additional almond parmesan, if desired. Enjoy!

Tips for Making this Vegan Roasted Carrot Pasta Perfectly 

• Organic Noodles: Rotini noodles can be swapped for any kind of pasta noodle that you have on hand!
• Protein Noodles: To amplify the protein, I love using pasta that are made with one ingredient – red lentil flour. They taste just like the real thing and it’s high in protein! My favorite brand is Tolerant.
• Organic Cauliflower: Both fresh or frozen, both work great!
• Organic Unsweetened Non-Dairy Milk: To blend up the pasta sauce, we’ll be using organic unsweetened non-dairy milk. Please don’t use vanilla or any “flavored” milk, as the taste will differ. Also, be sure to use trusted brands – I like MALK Organics or Three Trees.

Storing & Reheating

As mentioned above, this recipe is perfect for leftovers & meal prep! Just be sure to let the pasta cool completely before transferring to an air-tight glass container. 

Fridge Storage. Transfer to an air-tight glass container in the refrigerator for up to 4 days.

Reheating. To reheat, simply transfer the pasta to a saucepan on the stovetop over medium heat, adding a little extra filtered water as needed until warm.

More Vegan Pasta Recipes You’ll Love

• Vegan One Pot Pasta
• Vegan Green Protein Pasta
• Vegan Mushroom Stroganoff
• Vegan Baked Cream Cheese Pasta
• Vegan Beet Pasta

Sharing Is Caring!

If you make this recipe, please leave a review & rating below! I love hearing from you and it helps others learn more about the recipe too. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! Be sure to follow along on Pinterest, Instagram, & TikTok for even more deliciousness & wellness tips!

Xoxo.

Christin.

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