Dish on This: Vegan Carrot Ginger Cream Spaghetti Sauce
By Aylin Erman, Istanbul-based creator and author of plant-based recipe blog GlowKitchen.
I always go back to this cream sauce because it’s extremely accessible and tastes like it isn’t. The carrot is paired with ginger, making for an earthy tone with robust kicks. Carrot is one of those vegetables that is actually better for you when cooked, because humans don’t chew carrots properly and cooking helps to break down carrot cell walls and make the nutrients more readily available. This recipe is simple, cheap, and animal/figure-friendly – just the way I like it! Enjoy!
Carrots: prevent cancer by virtue of compound (almost exclusive to the vegetable) falcarinol, improves vision with its high vitamin A and beta-carotene content, prevent heart disease with its carotenoids, lower blood cholesterol levels, reduce the risk of stroke, nourish the skin, helps slow the process of aging, and contributes to dental health.
Ingredients (2 servings)
- 1 large carrot, boiled
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 cup extra-virgin olive oil
- 1-inch nob ginger
- Spaghetti for 2 people, cooked according to package instructions
Boil 1 carrot in a pot with water until tender throughout, while at the same time cooking the spaghetti according to packaged instructions.
When the carrot is ready, in a food processor, process the carrot, ginger, salt, pepper, and olive oil until smooth. Coat spaghetti and serve! Easy as that!