Creamy Caramelized Carrot Baked Pasta (V, Gf)

I think I found my favorite way to turn baking into a savory meal… this baked pasta with a creamy sauce (full of flavor from caramelized carrots and onion, a hint of turmeric spice, a salty addition of liquid aminos, and more!) it’s simple yet oh so delicious and comforting!

Vegan Baked Pasta

Makes 3-4 servings

Ingredients:

• 1 box of pasta (I used @eatbanza)

• 3 large carrots, roughly chopped

• 1 large onion, roughly chopped

• 1/2 teaspoon turmeric (fresh grated or powdered)

• 1/4 teaspoon pepper

• 1 teaspoon garlic

• 1/4 cup liquid aminos (or soy sauce)

• 1/2 cup raw cashews

• 1 cup+ nondairy milk (unsweetened, or sub water/veggie broth)

Directions:

1. Preheat the oven to 375 degrees Fahrenheit.

2. Cook the pasta as the box directs.

3. In a large pan over medium heat, add in the chopped carrots, onion, and 2 tablespoons of the liquid aminos, cook until nice and caramelized, you can add in more liquid aminos or water if needed to help them cook until soft.

4. Once cooked, add the veggies and the remaining ingredients into a blender and blend until smooth (start with 1 cup of nondairy milk and add more as needed until the sauce is your preference for thickness and creaminess).

5. Add the pasta to your baking dish (or dishes, I used single serving ramekins and this made four, but you could also use one bigger baking dish and serve it from that!). Then pour over the sauce and shake the pan so the sauce covers the pasta. Optional to sprinkle a little chipotle powder over top to add a light spice and for the color!

6. Bake for 20-25 minutes, until the top is nice and golden! Let cool for a few minutes then serve, I loved topping this with some fresh cilantro, enjoy!

If you make this, I would love to see! Share on Instagram and tag @thisfruitylife, I appreciate you!