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Vegan Roasted Carrot Pasta recipe in a bowl, with a fork in it. Topped with almond parmesan. Sitting on a cutting board.

Vegan Roasted Carrot Pasta

  • Author: Christin Gillespie
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30
  • Yield: 4 1x
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegan


This easy Vegan Roasted Carrot Pasta recipe is a wholesome meal that is ready in 30 minutes. Protein-packed red lentil pasta gets coated in a roasted carrot pasta sauce and homemade almond parmesan. It’s a healthy vegan pasta recipe that is super creamy, full of flavor, and meal prep approved.



Always opt for organic ingredients.


  • 7 large carrots
  • 2 cups cauliflower florets
  • ½ tsp red pepper flakes
  • 1 cup unsweetened non-dairy milk or low-sodium vegetable broth


  • 8 oz. red lentil rotini pasta


  • ½ cup raw almonds
  • 2 tbsp nutritional yeast
  • 1 tsp garlic powder
  • Sea salt & black pepper, to taste


  1. Roasted Vegetables. Preheat oven to 425 degrees F and line a large baking sheet with parchment paper. Add the chopped carrots, cauliflower florets, and garlic. Bake for 20 minutes, flipping halfway.
  2. Cook the Pasta. While veggies are roasting, cook the pasta. Cook to al dente according to package directions. Drain the pasta & set aside.
  3. Almond Parmesan. Add all ingredients to a food process. Process until completely broken up and a fine powder forms, about 30 seconds.
  4. Blend the Sauce. When the vegetables are done roasting, transfer to a high-speed blender, along with the remaining sauce ingredients. Blend until smooth and creamy.
  5. Coat the Pasta. Pour the carrot sauce over the pasta along with the almond parmesan. Stir to combine, adding a splash of filtered water, if needed. The sauce should be very creamy.
  6. Serve. Divide desired amount of pasta into serving bowls, top with additional almond parmesan, if desired. Enjoy!


Organic Noodles: Rotini noodles can be swapped for any kind of pasta noodle that you have on hand!

Protein Noodles: To amplify the protein, I love using pasta that are made with one ingredient – red lentil flour. They taste just like the real thing and it’s high in protein! My favorite brand is Tolerant.

Organic Cauliflower: Both fresh or frozen, both work great!

Organic Unsweetened Non-Dairy Milk: To blend up the pasta sauce, we’ll be using organic unsweetened non-dairy milk. Please don’t use vanilla or any “flavored” milk, as the taste will differ. Also, be sure to use trusted brands – I like MALK Organics or Three Trees.

Storing & Reheating: Transfer to an air-tight glass container in the refrigerator for up to 4 days. To reheat, simply transfer the pasta to a saucepan on the stovetop over medium heat, adding a little extra filtered water as needed until warm.

Keywords: vegan carrot pasta recipe, roasted carrot pasta sauce, healthy vegan pasta