creamy carrot pasta

Not only am, I beyond honored to know Arianna Negri , yes my twin name sakes, but to have her be so kind to share with us her incredibly delicious creamy carrot pasta!!

 This creamy, vegan pasta is the perfect recipe for spring! Topped with crunchy gluten-free breadcrumbs and a zesty gremolata made from fresh carrot tops, it doesn’t get much better than this. 

Calling All Carrot Lovers!

If you can’t get enough of the orange veggie, this recipe is for you! This vegan and gluten-free recipe is the perfect unique dish to serve up this spring. It’s not only delicious, but surprisingly easy to make. Plus, it’s loaded with healthy benefits! All the more reason to try out this creamy pasta.  

What’s In a Vegan Carrot Pasta Sauce? 

creamy carrot pasta

The main component of our recipe is the carrot sauce. The list of ingredients you’ll need to make the sauce may be shorter than you’d expect!

    • Olive Oil: Add two tablespoons of olive oil to a medium pot 
    • Shallots: I like to use two shallots instead of half a white onion because they have a softer flavor profile and pair beautifully with the carrots. 
    • Garlic: There’s no such thing as too much garlic! Mince four cloves very finely before adding to the pot. 
    • White Wine: A little dry white wine goes a long way here. Just two tablespoons will help deglaze the pan and add a touch of acidity to the dish. 
    • Carrots: The base of our dish is four peeled and chopped carrots. 
    • Vegetable Broth: The broth will help deepen the flavor of the sauce! 
    • Tahini Paste: While you can also use miso paste here, I love the subtle flavor that tahini gives the dish. 
    • Cashews: Soak the cashews in hot water for at least 20 minutes before adding to the sauce. This will help the cashews soften and release more moisture once blended.
    • Nutritional Yeast: Since this recipe doesn’t use any dairy, this ingredient will help add a cheesy flavor to the sauce. 
    • Turmeric: My all time favorite spice! Not only does turmeric have countless nutritional benefits but it also has such a subtle flavor. It’ll add a beautiful golden color too.
    • Red Pepper Flakes: If you like a little heat, just a dash of red pepper flakes is perfect! 
  • Salt & Pepper: Half a teaspoon of each will help balance the flavors. 

The Pasta

creamy carrot pasta

Besides the above list of ingredients, you’ll also need 16 ounces of Banza Spaghetti. Banza is made with chickpeas, so it’s packed with protein, and it holds up well (which a lot of gluten-free pastas don’t!) Also, remember to save half a cup of that valuable pasta water for our sauce. Pasta water is the key ingredient to help our carrot sauce get perfectly creamy without using any dairy or cream. 

What Is a Gremolata?

creamy carrot pasta

Gremolata is a green sauce made from chopped parsley, lemon zest and garlic. This mixture is often served with Italian dishes, such as osso bucco. It adds a beautiful, bright flavor and lightens heavy dishes while also complementing the richness. 

How Do You Make a Gremolata? 

Unlike most condiments, like pesot or chimichurri, a true gremolata is not meant to be tossed in a food processor. Instead, the parsley and garlic needs to be diced extremely finely. If you use a food processor, the result will yield a more wet and parsley heavy mixture. By dicing finely, all the ingredients are able to shine evenly and it remains more rustic, as intended. 

As the base of this recipe is carrot tops, we will use a cup of finely chopped carrots tops and half a cup of minced parsley. Make sure to discard the stems of the carrot tops before chopping, so that you only mince the feathery leaves. Add the greens to a bowl, then finely dice two cloves of garlic. Add to the bowl with two teaspoons of lemon zest, and half a teaspoon of salt and pepper. Mix together, then set to the side. 

Let’s Talk Breadcrumbs 

Personally, I could put breadcrumbs on everything. The light crunch they give to a dish is so underrated! Homemade breadcrumbs are a breeze to make and taste much better than the store-bought brands. 

Start by preheating the oven to 350 degrees. Then, add three pieces of gluten-free sourdough bread to a food processor. I like to use the Schar Brand because it has a similar texture and taste to non gluten-free bread. Once crumbled, spread on a baking sheet lined with parchment paper. Drizzle one tablespoon of olive oil over the breadcrumbs and season with one tablespoon of garlic powder. Mix together, then toast for 15 minutes in the oven. Allow to cool for about five minutes before adding to the pasta. 

The Final Result 

creamy carrot pasta

I can’t say enough good things about this pasta dish. The combination of crunchy breadcrumbs with the silky sauce is unbeatable. And the carrot top gremolata adds the perfect hint of zest to the pasta. I’ll warn you, not only is this pasta addicting but it’s also surprisingly filling! The chickpea pasta combined with the sauce yields a good serving of plant-based protein that will keep you full without leaving you with that heavy filling. All in all, this dish is a must try!

creamy carrot pasta


For the Pasta

  • 16 oz. of Banza spaghetti, cooked according to package

For the Pasta Sauce 

  • 2 tablespoons of olive oil 
  • 2 shallots, diced
  • 4 cloves of garlic, minced 
  • 2 tablespoons of white wine
  • 4 carrots, peeled and chopped 
  • 3 tablespoons of vegetable broth 
  • 2 tablespoons of tahini paste
  • ¼ cup cashews, presoaked in hot water for at least 20 mins
  • 2 tablespoons of nutritional yeast
  • 1 teaspoon of turmeric powder
  • 1 teaspoon of red pepper flakes 
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ cup of pasta water 

For the Gremolata 

  • 1 cup carrot tops, finely minced 
  • ½ cup parsley, finely minced
  • 2 cloves of garlic, minced
  • 2 teaspoons of lemon zest
  • ½ teaspoon salt 
  • ½ teaspoon pepper

For the Breadcrumbs 

  • 3 pieces of gluten-free sourdough bread
  • 1 tablespoon olive oil
  • 1 tablespoon garlic powder 


For the Pasta Sauce 

  1. Add the olive oil, shallot, and garlic cloves to a medium-sized pot 
  2. Sweat over medium heat for five minutes, then deglaze with the white wine 
  3. Next, add the chopped carrots and vegetable broth 
  4. Cook down for about seven minutes before adding the tahini paste
  5. Stir in the tahini paste, then drain and add the cashews to the pot
  6. Season with nutritional yeast, turmeric, red pepper flakes, salt, and pepper
  7. Remove from heat and add to a blender with the pasta water
  8. Blend for two minutes until smooth 

For the Gremolata 

  1. Finely mince the parsley and carrot tops 
  2. Add to a bowl with the minced garlic cloves, lemon zest, salt, and pepper
  3. Mix together, then set to the side 

For the Breadcrumbs 

  1. Preheat the oven to 350 degrees and line a baking tray with parchment paper
  2. Add three pieces of gluten-free sourdough bread to a food processor
  3. Pulse until crumbled, then pour onto the prepared baking tray
  4. Drizzle olive oil over the breadcrumbs and season with garlic powder 
  5. Mix together, then bake for 15 minutes 

To Assemble

  1. Pour the pasta sauce over the cooked pasta and stir to evenly distribute the sauce 
  2. Add the breadcrumbs to the pasta, stir to combine 
  3. Add the pasta to a bowl and top with gremolata, then top with more breadcrumbs and red pepper flakes 

About the chef: 

creamy carrot pasta

Hi there! My name is Arianna Negri and I’m a gluten-free food blogger. I’ve been gluten-free since 2019 and aim to help other gluten-free foodies by sharing tasty, accessible recipes. I know first hand that going gluten-free can be intimidating when you’re given a long list of what you can’t eat. My goal is to share what you can eat and showcase gluten-free recipes that are easy to make and taste amazing

A little more about me… I originally went gluten-free because I have an autoimmune disease called fibromyalgia. A big part of what I do is researching and sharing tips on eating well with a chronic illness. My goal is to release an e-book by 2023 detailing this journey, and create an extensive cookbook by the time I’m 30! Only four more years to make it happen- but who’s counting? 

I’ve lived in San Diego for almost four years now and when I’m not in the kitchen, you can find me exploring new restaurants with my fiance, Sam. He is my biggest supporter and the ultimate taste tester! The Bottomless Pit would be nothing without him and the amazing community I’ve found online.