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+ servings
5 from 1 vote
Vegan Pasta
Carrot Pesto Pasta {Gluten-Free, Dairy-Free, Soy-Free}
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
Free of gluten, dairy, soy, eggs, sugar. Vegan, Vegetarian.
Course: Entree
Cuisine: Italian
Keyword: soyfree, gluten free, dairy free, pesto, pasta, carrot
Servings: 6 people
Calories: 331 kcal
Author: Amie Valpone
  • Sea Salt
  • 4 cups carrots peeled and chopped into 1 inch pieces
  • 3 cloves garlic
  • 2 Tbsp. rice vinegar
  • 1 cup extra-virgin olive oil
  • 1 pound gluten-free whole grain pasta
  • Chives for garnish
  1. Bring a pot of salted water to a boil.
  2. Add the carrots to the pot and boil them for 10 minutes. Using a slotted spoon, remove the carrots, shaking off any excess water. Don't discard the cooking water.
  3. Place the drained carrots in a blender. Add the garlic, vinegar and oil. Puree until very smooth. Season generously with salt.
  4. Bring the pot of water back to a boil and add the pasta. Cook just to al dente (a few minutes short of the manufacturer's directions). When the pasta is cooked, drain it and return it to the empty pot. Add the carrot pesto and toss to coat.
  5. Transfer the pasta to a serving platter and garnish with chives. Serve hot.
Nutrition Facts
Carrot Pesto Pasta {Gluten-Free, Dairy-Free, Soy-Free}
Amount Per Serving
Calories 331 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Sodium 198mg9%
Potassium 279mg8%
Carbohydrates 64g21%
Fiber 4g17%
Sugar 4g4%
Protein 8g16%
Vitamin A 14256IU285%
Vitamin C 6mg7%
Calcium 31mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.