Roasted Carrot Pasta

By the GetYourMacros team · 10 September 2026

Creamy wholewheat pasta coated in a velvety sauce made from oven-roasted carrots and fresh ginger.

• Time 30 min
• Course First course
• Diet Vegan
• Cuisine Italian
• Allergens gluten, soy

Ingredients (1 serving)

• 70 g Wholegrain pasta
• 250 g Carrots
• 90 g Soy skyr
• Fresh ginger to taste
• 10 ml Extra virgin olive oil
• 10 g Nutritional yeast

Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.

Method

1. Peel the carrots, cut them into small rounds, and place them on a baking tray.
2. Season carrots with salt and olive oil, then roast in the oven at 200°C for about 20 minutes until soft and caramelized.
3. Boil the wholegrain pasta in salted water according to the package directions.
4. Transfer the roasted carrots to a blender, add the soy skyr, fresh ginger, and a splash of pasta water.
5. Process until you reach a smooth, thick cream consistency.
6. Drain the pasta, reserving a small cup of the cooking water.
7. Toss the pasta with the carrot cream in a pan over low heat, adding water if needed for creaminess.
8. Serve immediately with a generous sprinkle of nutritional yeast for a cheesy flavor.

Tips

• Roasting carrots instead of boiling them intensifies their natural sweetness and improves the sauce's texture.
• Soy skyr is a great high-protein replacement for heavy cream in vegan pasta dishes.

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