• See above for step by step photo instructions

Carrot sauce - sauté the vegetables

• Prep the vegetables - Finely chop the red onion. Slice the carrots in half lengthwise, then in half again, and chop into small cubes so they cook evenly.
  4 carrots, 1 red onion
• Sweat the onions – In a large skillet, heat oil and cook red onion for about 5 minutes on medium heat with a pinch of salt stirring often until softened and fragrant.
  2 tablespoon olive oil, Salt and pepper
• Cook the carrots – Add carrots and let them cook for 2 minutes. Add water, cover, and cook until tender, about 10 minutes, and until all the water is gone.
  ⅓ cup water
• Infuse the saffron – Warm soy milk in a pot or in the microwave in small burts, and mix in saffron powder (if using threads you can grind them or leave them whole to soak for 10 minutes).
  1 sachet saffron powder (0.08g), ⅓ cup soy milk
• Mix in the carrots - Pour the saffron milk into the pan with the carrots and onions. Let it cook down for 2–3 minutes to meld the flavors, then transfer everything to a heat-safe blender. If you don't have such blender (Like thermomix style), let the carrots and milk cool down a little before blending. (otherwise the trapped steam creates dangerous pressure that can cause the lid to explode, splattering the hot liquid everywhere).

Cook the pasta

• Bring a large pot of salted water to a boil. Cook your pasta al dente, about 2 minutes before the package cooking time ends. I went for paccheri here, but short shapes (penne, rigatoni) or long shapes (spaghetti, tagliatelle) all work beautifully, as this sauce clings well to any style. Reserve pasta water.
  9 oz pasta of choice
• Blend until silky - Blend the carrot mixture until smooth, adding reserved pasta water as needed to achieve the perfect creamy consistency. (again if your blender can't handle hot liquids, get to a creamy consistency with the cooled down mix then mix in pasta water directly into the pan.
  Reserved pasta water

Blend the sauce and combine

• Finish the dish – Toss al dente pasta in a pan with the sauce slowly adding some pasta water to finish cooking the pasta and make everything creamy. Cook for 1–2 minutes until sauce coats every strand. Garnish with parsley.
  Fresh parsley