Tonight provided an opportunity to create a simple new pasta sauce. We are babysitting with the grandkids on the island, while their parents are out for an anniversary dinner. Vegan or not, this works both ways.
The genesis of this came from some of my recent salad/raw veggie preparations. I am less used to the food processor here, but it works well. I had made some julienned carrots for one of those dishes, and found the fine julienne blade was too small for that dish, but it seemed to be a good ingredient, so I tried it here. The carrots definitely add a sweetness to the sauce, nicely balanced by the sauteed onions and garlic, and the addition of some cumin and Maras pepper.