This Carrot & Ginger Pasta recipe defies expectations! It delivers a luxuriously creamy sauce that’s entirely vegan and free from dairy and soy. The secret? A clever combination of almond milk and Rugani 100% Carrot Juice. This vibrant orange sauce is bursting with flavour, thanks to the addition of fresh ginger and a touch of turmeric.
Simple to make and perfect for a quick midweek meal, this vegan pasta dish is sure to become a new favourite.
Here are some key tips for cooking perfect pasta:
Big Pot, Big Water: Use a large pot with plenty of water to allow the pasta room to move freely and cook evenly.
Salted Water is a Must: Generously salt your water before adding the pasta. This seasons the pasta as it cooks, adding flavour to every bite.
Boil First, Pasta Second: Wait for the water to reach a rolling boil before adding the pasta. Cold water takes longer to come back to a boil after adding pasta, affecting cooking time.
Stir Occasionally: Give your pasta a good stir after adding it to the pot, then occasionally throughout cooking. This prevents sticking and ensures even cooking.
Save that Pasta Water!: Reserve a cup or so of the starchy pasta water before draining. This flavourful water can be added to your sauce to help it cling to the pasta for a delicious result.
Skip the Oil: Don’t add oil to your pasta water. It can prevent the sauce from sticking to the noodles. Instead, add a drizzle of olive oil to your cooked pasta if you’re not tossing it in sauce right away.
Sauce Last: Drain your pasta and add it directly to your waiting sauce. Don’t rinse the pasta unless you’re using it for a pasta salad, as rinsing removes the starch that helps the sauce adhere.
By following these tips, you can transform your pasta dishes from bland to restaurant-worthy!
