Orecchiette Pasta with Carrot Sauce
This orecchiette pasta with carrot sauce combines naturally sweet carrots, tangy miso, and creamy cashews into a vibrant vegan pasta sauce. Perfect for a healthy and delicious meal!
Ingredients
- 8–10 ounces orecchiette pasta cooked in salted water according to package directions
- 2 shallots roughly chopped (or 1/2 an onion)
- 4–6 garlic cloves roughly chopped
- 2 tablespoons olive oil
- 2 heaping cups carrots thinly sliced (3 medium carrots)
- 2 cups water
- 1/4 cup raw cashews or substitute raw hemp seeds
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoons white miso paste
- 1/2 cup carrot tops tender leaves packed, or substitute 1/2 cup parsley
- 1/2 cup Italian parsley
- 1 large garlic clove
- 1 tablespoon lemon zest from one medium lemon
- 1/4 teaspoon salt
- 1/3–1/2 cup olive oil use mild, good-quality oil
- 1–2 teaspoons lemon juice
- 1/2–1 cup panko breadcrumbs
- Additional olive oil to coat breadcrumbs
- Salt and garlic powder to season breadcrumbs
Instructions
- Cook the pasta: Bring 6–8 cups of salted water to a boil. Add the orecchiette and cook according to package directions. Reserve 1/2 cup pasta water, then drain and set aside.
- Sauté aromatics: Heat olive oil in a medium pot over medium heat. Add shallots and garlic, cooking until softened and golden, about 5 minutes.
- Make the carrot sauce: Add carrots, cashews, water, salt, and pepper to the pot. Bring to a boil, then cover and reduce heat to a simmer. Cook until carrots are fork-tender, about 15 minutes.
- Add miso: Remove the pot from heat and stir in miso paste. Let cool for 5–10 minutes.
- Blend the sauce: Transfer the carrot mixture to a high-speed blender. Blend on low, gradually increasing speed, until creamy and smooth, about 1 minute. Adjust salt if needed.
- Optional toppings: Prepare the gremolata by pulsing carrot tops, parsley, lemon zest, garlic, salt, and lemon juice in a food processor. Toast breadcrumbs in olive oil until golden, seasoning with salt and garlic powder.
- Combine and serve: Toss the cooked pasta with the carrot sauce, using reserved pasta water to adjust consistency. Plate and top with gremolata and breadcrumbs. Serve warm and enjoy!
Notes
Optional recipe notes or tips.