
Creamy Carrot Turmeric Pasta Sauce

Pasta
- 1 box gluten-free pasta
Carrot turmeric sauce
- 1 Tbsp. olive oil
- ½ cup red onion (diced)
- 2 Tbsp. chopped garlic
- ½ tsp. turmeric
- 3 cups carrots (peeled and sliced thin (appx. 3 carrots))
- ¼ cup raw cashews
- 2 cups vegetable broth (or water)
- ½ tsp. black pepper
- ½ tsp. pink salt
- 2 tsp. apple cider vinegar
Toppings (optional)
- Hemp seeds
- Sprouts
- Boil a pot of water for the pasta and cook according to directions. Drain and set aside.
- Meanwhile, make the sauce: Heat a medium stockpot over medium heat. Add the oil, then the onion, garlic, and turmeric. Saute, stirring occasionally, for 2 minutes. Then add the carrot, cashews, and broth or water and cover. Cook for 10 minutes, until carrots are tender.
- Remove the carrot mixture from the heat and carefully transfer it to a blender. Add salt, pepper, and apple cider vinegar. Blend until smooth. (Conversely, use an immersion blender in the pot).
- Put the cooked pasta in the pot, pour in the carrot sauce, and mix well. To serve, plate and add a sprinkle of hemp seeds and sprouts. Add more salt and pepper to taste as desired.