10mins prep + 40 minutes cooking

Celebrate Carrots in this delicious pasta dish that spices up this humble veg! This dish is a great mid-week meal that delivers on flavour!

This recipe was created by Tom Walton


Preheat an oven to 220C

Toss the quartered carrots with the olive oil, gochujang, salt and scatter over a baking tray and cover with foil.

Roast for approx. 30 minutes, until softened and slightly caramelised.

Bring a medium pot of lightly salted water to the boil and add the pasta, cooking it according to packet instructions. Reserve ½ cup pasta water.

Place the roast carrots into a blender with reserved pasta water, soy, sesame oil, vinegar, almond milk and blend to a smooth, thick sauce and place 2/3 of the sauce into a large bowl.

Drain the pasta and toss through the sauce. Reserve the remaining sauce for another dish.

Serve the pasta topped with shallots and sesame seeds.


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