This recipe is ideal when you’ve bought a bunch of carrots and have run out of options to use them (other than probably gajar ka halwa 
). I like to keep it simple by adding nothing else other than the carrots and onions/garlic.
Ingredients
5-6 Carrots, grated
1 onion, sliced
4-5 garlic cloves, finely chopped
1 tomato, chopped (optional)
1 cup milk or 1/2 cup cream
1/2 cup vegetable stock
1/2 packet linguine pasta (or any pasta of your choice)
2 tbsp olive oil
Recipe:
1. Add the garlic to olive oil in a pan and then start the heat. (Adds more flavor if the oil heats with the garlic)
2. After the oil is heated add the onions – saute for about 3-4 minutes till translucent.
3. Add the carrots and saute until carrots are near cooked.
4. Add tomatoes and cook for a few more minutes till carrots and tomatoes are mixed in and cooked.
5. Add the milk and vegetable stock – bring to a boil and then reduce heat immediately. Keep it on low heat and using a hand-blender finely puree the sauce. Alternatively you can cool and add to a regular blender/food processor. For smooth, creamy sauce the latter works better.
6. Let the sauce simmer on low heat (it will be a creamy, orange color). Add salt and pepper for taste.
7. Separately boil pasta to al-dente and mix in with the sauce.
Optional:
You can add cream instead of the milk to make the sauce richer. However the carrots are sweet and add their own rich goodness to the sauce. You can also add cheese to the sauce which is optional. There’s a healthy way to make this sauce and a rich sauce is not bad as well!
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