Carrot-based Pasta Sauce

A subscription to Odd Bunch (link at right) resulted in obtaining a few carrots the size of my femurs. 

To avoid waste, I looked up pasta sauces made primarily from carrots. After a few tweaks, I settle on the version below. Blender required. 🥕🥕

2 tbsp olive oil

1 medium yellow onion, diced

4 cloves of garlic, minced

1 lb carrots, peeled and chopped

2 cups vegetable stock

1 can of tomato paste (156 ml)

1 tsp Worcestershire sauce

½ tsp black pepper

¼ tsp red pepper flakes

Parmesan cheese, as garnish

In a large pot or skillet, add olive oil over medium heat.

Add carrots and onions and cook for 10 minutes until carrots start to caramelize and brown.

Add garlic and tomato sauce. Stir together for a minute.

Add stock and Worcestershire sauce and bring to a simmer. Turn heat down to low, cover, and continue to simmer until carrots are tender, probably another 10 minutes.

Let the sauce cool, then transfer to a traditional blender and blend until completely smooth. Transfer back to your pot and stir in the black pepper and red pepper flakes.

Most of the recipes I found served this over penne. We decided to try it with gnocchi, and that worked out great.