By Easy, Ethnic, Gluten Free, Italian, Original Recipes, Pasta
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Carrot and Tarragon Pasta Sauce

Warm creamy carrot and tomato, fresh herbs, rich olive oil, garlic, and onion come together quickly and easily is this delicious pasta sauce.
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Servings 3

Ingredients
  

  • 9 oz carrots roughly chopped (2 - 3 carrots)
  • 1 cup vegetable broth I use Edward and Sons Not-Chick'n bouillon
  • 1 cup water
  • 2 tablespoons tomato paste
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup olive oil
  • 1/2 cup finely chopped red onion
  • 3 garlic cloves pressed or minced
  • 1/4 cup dry white wine
  • 1 tablespoon chopped fresh tarragon
  • 1/2 teaspoon dried thyme

Instructions
 

  • Bring a small pot of water to boil. Boil carrots for 15 minutes. Strain, and add boiled carrots, broth, water, tomato paste, salt, and pepper to a blender. Blend until smooth.
  • Heat a medium pot over medium heat. Once heated, add the olive oil, red onion, and garlic. Saute for 5 minutes. Add blender contents, wine, and herbs to the pot. Stir, cover, and simmer for 10 minutes, stirring occasionally. Serve warm over pasta.