Vegan spring pasta with roasted carrots and yogurt sauce
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Vegan spring pasta with roasted carrots and yogurt sauce

This simple light pasta is a flavorful and lovely spring dish. You can eat it in a minimal way like this or add your favorite source of protein to make it more wholesome.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Main Course
Cuisine: vegan
Keyword: pasta, roasted carrots, spring, vegan pasta, yogurt
Servings: 4
Author: Tiina from My Berry Forest


  • 10,5 oz / 300 g carrots I used thin small ones. If you have large carrots, just cut them into small thin pieces.


  • 4 tbsp olive oil
  • 1,5 tbsp lemon juice
  • 2 tsp maple syrup (or other liquid sweetener)
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp salt
  • 1/4 tsp cayenne pepper

Coconut yogurt sauce

  • 1/2 cup unsweetened natural flavored coconut yogurt I use Happy Coco natural yogurt, which is not sweet at all
  • 1 tsp lemon juice
  • 1/4 tsp salt
  • black pepper

Other ingredients

  • Pasta for 4
  • ~1/2 cup fresh mint
  • ~1/4 cup grated vegan parmesan
  • black pepper to taste
  • dried chili flakes to taste


Preheat oven to 392 F / 200 C.

  • Rinse and dry carrots and chop large ones into thin sticks.
  • Mix the seasoning ingredients and use about 1/2 of the sauce to coat the carrots. Leave the rest of the seasoning to serve with pasta.
  • Roast carrots on a baking sheet for about 15-20 min or until the carrots are softer (but not too soft if you want a bit of crunch).
  • Mix coconut yogurt ingredients.
  • Cook pasta according to instructions.
  • Serve pasta with roasted carrots, yogurt sauce, rest of the seasoning mix, fresh mint, vegan parmesan, black pepper and chili flakes. Enjoy this light spring pasta!