Carrot Ginger Sauce is the pasta addition you didn’t know you were looking for. And more than just pasta, this sauce can be used for loads of your favorite foods.
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!
As an added bonus, if you’re trying to get more nutrition in your family’s diet, this sauce can do the trick. Carrots have all sorts of good stuff in them, including beta-carotene, fiber, antioxidants, and potassium. Ginger is a great anti-inflammatory that is known the help with systems of a cold or the flu. And garlic is also known the combat sickness and contains tons of antioxidants.
This sauce is super simple to make. Start by prepping your veggies- peel and mince the garlic cloves and the garlic, and peel and finely chop the carrots. Next, heat the oil in a sauté pan over medium head and add the garlic. Sauté until soft (about 30 seconds) and then add the ginger and carrots. Cook and cover until carrots are soft, around 15 minutes. Transfer the food to a food processor, add the tahini, miso and puree until smooth. Toss with your kid’s favorite pasta and you are done!
This pasta sauce is so good, you might even want it all to yourself. But sharing is caring, especially when your pasta sauce has this much nourishing goodness!
Carrot Ginger Sauce
Ingredients
- 1 tablespoon canola oil
- 2 garlic cloves, peeled and minced
- 1 tablespoon ginger, peeled and minced
- 4 medium carrots, peeled and chopped
- 2 tablespoons miso
- 1 tablespoon tahini
- 2 tablespoons water
Instructions
- Heat oil in a sauté pan over medium heat.
- Add garlic and sauté until soft, about 30 seconds.
- Add ginger and carrots.
- Cover and cook until carrots are soft, about 15 minutes.
- Transfer to a food processor and add the miso, tahini and water.
- Puree until smooth.
- Serve tossed with pasta, soba, udon noodles or rice.
- * Stays fresh in the refrigerator for 3-4 days.
This is delicious! I hope to report back that my daughter will eat it as well.
Hmm I haven’t heard of that before. Is it a powder? I would mix it with water per the package directions and then use the measurement of the paste called for in the recipe.
Hi! I have been drooling over this recipe for weeks now and hoping my 2 yr old will like it. The only miso I have been able to find was the Minute Miso in a bottle made by Hikari Miso. Will that work with the same measurements? =/ Thank you in advance!!!
White or Yellow! The brown (or red) miso would be too strong in this, I think!
What color miso do you use? I believe there is brown, white and yellow? I could be wrong 🙂
hye wanna give u a suggestion when u give a recipe for kids plz make its video 🙂
Has anyone tried freezing this sauce?
Such interesting flavors in this sauce. Looks great paired with angel hair pasta too. Def on next weeks menu!
Awesome awesome recipe!
I really liked this – easy and nice way to get veggies into kids who still bulk at them in their original form (like my son). He is a super picky eater though and wouldnt’even try it (still going through a fear of new foods) – but my younger daughter loved it! I really had to add alot more water though to get the smooth consistency I wanted…but I liked the soft asian taste this had – perfect for kids.
My whole family, including my 18 month old, my husband, and my sister (who remarked as she watched me prepare it, “Ew, miso paste?”) LOVED it! I found that I had to add a whole lot more water than the recipe called for, though, and a bit of salt, too.
Dd (22 mo) ate 3 servings last night! I didn’t use miso…just added olive oil and more salt. A big hit!
Make sure your heat is medium, not too hot. And you only saute the garlic for 30 seconds before adding everything else!
Any tips for keeping the garlic from getting too brown/burning since it’s the first thing in the pan?
My husband and two and a half year old loved this , and so did I. I served it with whole wheat spaghetti, broccoli and shelled edamame. My husband liked this a lot better than a peanut/tahini/ ginger sauce I usually make. We thought next time we’ll make it more substantial by serving it with shrimp or baked tofu. For those looking for miso paste, it’s in the refrigerated section, sometimes with the tofu. It’s awesome for soups thrown together at the last minute with whatever veggies you have in the fridge and those last strands of spaghetti in your box.
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