I am super excited about today’s guest post by Catherine McCord of Weelicious…this marks her third guest post for Veggie Grettie (click HERE for her first and HERE for her second). I can’t wait to make this recipe. The carrots I have been buying at the Farmer’s Market right now are so sweet and flavorful, so I know this is going to be amazing. Enjoy!!!
When it comes to my kids, if they’re offered rice or pasta they pretty much could care less what its mixed with. But when I served this Carrot Ginger Sauce tossed with long strands of noodles they were dubious. What was this “orange pasta” sitting on their plates?
That initial skepticism changed almost immediately after their first bites. With sweetness from the carrots, salty flavor from the miso and nuttiness from the tahini, they were so hooked by the incredible taste, I think they’re going to start paying a lot more attention to what’s on their pasta and rice from now on!
Carrot Ginger Sauce (Makes 1 Cup)1 Tbsp Canola Oil
2 Garlic Cloves, peeled and minced
1 Tbsp Ginger, peeled and minced
4 Medium Carrots, peeled and chopped
2 Tbsp Miso
1 Tbsp Tahini
2 Tbsp Water
Accompaniments: Soba Noodles, Brown Rice, Pasta (conventional wheat or GFree)
1. Heat oil in a sauté pan over medium heat.
2. Add garlic and sauté until soft, about 30 seconds.
3. Add ginger and carrots.
4. Cover and cook until carrots are soft, about 15 minutes.
5. Transfer to a food processor and add the miso, tahini and water.
6. Puree until smooth.
7. Serve tossed with pasta, soba, udon noodles or rice.
* Stays fresh in the refrigerator for 3-4 days.