Who doesn’t like a one-pot, easy, good-for-you, veggie-filled, creamy pasta sauce? Did I mention that it’s also freezable? Meet one of my staples – Creamy Carrot Tomato Pasta Sauce! I’ve been making this sauce for quite some time now. I even shared a quick recipe of it on Instagram and Facebook awhile back, but here is the tried and tested recipe.
This recipe started off as a quick way to use the 60+ vine-ripe tomatoes in our yard after my kids and I came back from week long road trip. My husband had to work and stayed back, but warned me about all the fresh produce growing in our yard (if you follow me on social media, this was also when I discovered those four 2-3 lb. zucchinis I posted pictures of growing in my yard!!). When we’re home, especially during tomato season, it’s easy to use them up as they ripen. My two kids will easily polish off 10-20 cherry tomatoes while they’re playing in the yard on any given day. In fact, I can never seem to be able to save enough of them to use in a dish because they keep eating them right off the plant. Watching my kids pick and eat them is like watching kids in a candy store…the cherry tomatoes are THAT sweet and my kids are THAT excited about them! =)
It always takes me a day or two to get back into cooking after we come home from vacation. Instead of making my standard easy Spicy Tomato Sauce, I felt like throwing all the tomatoes into my pressure cooker, blend, and be done. Little did I know that my easy quick pasta sauce would not only become a staple in my house, but also a favorite.
Since the tomatoes were fresh from my yard, I knew they’d be sweet and delicious. I also wanted to throw in diced carrots along with some celery, onions, and garlic. When you let the carrots cook in a pressure cooker, it really brings out their natural sweetness. Simply cook it all together in a pressure cooker, blend completely, reduce and thicken on the stove, season with salt and pepper, and enjoy. The simple combination of sweet tomatoes and cooked carrots made this sauce thick and creamy. Can you believe that I didn’t edit these pictures? Yes…the color of the sauce is really that vibrant! You can serve as is over pasta, or try my favorite version – mix it into pasta, top with some vegan mozzarella and/or seasoned breadcrumbs, and broil in the oven for a baked pasta dish. No need for added veggies since this sauce is made up entirely of fresh vegetables. I typically use whole wheat pasta, or one of my new favorites, Tolerant Foods Organic Red Lentil Rotini or Organic Edamame Spaghetti, for a complete healthy tasty meal with protein and veggies. My kids love it! I try to make a large batch of the sauce so I can freeze the leftovers in my freezable deli containers for a quick meal when I need it.
I hope you own a pressure cooker, because this is one recipe you will want to make. I’m in love with my pressure cooker, so If you don’t own one, I highly recommend getting one. You can read more about Pressure Cooker Cooking in one of my previous posts. If you try this recipe, be sure to let me know in the comments below. I love getting the feedback.