Aubergine & Carrot Sauce
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Aubergine & Carrot Sauce
Recipe Ingredient InformationMeta
Smooth blended pasta sauce. Equipment: Soup maker + blender, or hob + blender. Allergens: Tree nuts (cashews).
Ingredients
- Base
- 300 g Aubergine
- 100 g Carrot
- 30 g Cashews or 1 tbsp Cashew Butter
- 110 ml Water
- ½ tsp Dried Parsley
- Finish
- 1 tbsp Lemon Juice
- Sea Salt, to taste
Method
- Option 1 — Soup maker + blender: Add the Aubergine, Carrot, Cashews or Cashew Butter, Water, and Dried Parsley. Blend until smooth and heated through. Add the Lemon Juice and Sea Salt, then blend or stir briefly again.
- Option 2 — Hob: Add the Aubergine, Carrot, Cashews or Cashew Butter, Water, and Dried Parsley to a saucepan. Heat gently for 3–5 minutes, just until hot and the cashews are softened if using them.
- Blend + pasta finish: Blend until smooth. Stir in the Lemon Juice and Sea Salt, then add to hot pasta with 40 ml pasta water.
Serving ideas
- Toss through hot pasta
- Use as a soft sauce for baked potato or wedges
- Spoon over roasted vegetables
Body & Sensory Notes
- Odour profile: Soft and low-aromatic; no sharp spices.
- Texture: Smooth, mellow, and slightly silky from the aubergine.
- Energy: Vegetable-led sauce with a small nut base for extra staying power.