March 29, 2009

Pasta with Corrot and Thyme Sauce


5 medium sized carrots.
1 stock cube.
2/3 tablespoons of soy cream ( optional )
1 clove of garlic.
2 tablespoons of pine nuts.
2 tablespoons of thyme if you have it.
2 portions of pasta.


  1. Gently toast the pine nuts in a frying pan.
  2. Chop the carrots into small cubes.
  3. Chop the garlic.
  4. Heat little oil in a saucepan.
  5. Add the carrots and garlic and sweat ( cook gently with the lid on ) for about 5 minutes.
  6. Crumble the stock cube into the pan ad add enough boiling water to just cover the carrot mix.
  7. Simmer until the carrots are cooked.
  8. Pour the cooked carrots into a seive and keep the stock.
  9. Pour the cooked carrots into a blender, and blend adding a little soy milk if desired.
  10. Return the blended sauce to the cooking pan.
  11. Cook the pasta according to instructions, drain and combine with the sauce.
  12. Sprinkle over the thyme and pine nuts.


A pasta sauce made from carrots sounds well hippy, but believe me it’s lovely.  What’s more it’s cheap.  I made this from a bag of organic Scotish carrots which were reduced to 30 pence.  By the way, if you’re thinking that doesn’t look like thyme on top of the pasta, you’re right.  I didn’t have any and used spinach for the sake of a good photo.  Sorry about that, I won’t do it again.

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