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Orecchiette Pasta with Carrot Miso Sauce Recipe

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4 from 55 reviews

This Orecchiette Pasta with Carrot Miso Sauce is a vibrant, creamy dish featuring a unique blend of flavors from sautéed carrots, white miso, and fresh herbs. The sauce is silky smooth, achieved by blending tender carrots with cashews and aromatics, delivering a nourishing and delicious vegan meal. Topped with crunchy toasted panko and a fresh carrot top gremolata, it offers a delightful texture contrast and bright herbal notes.

Ingredients

Pasta

  • 8-10 ounces orecchiette pasta, cooked in salted water, according to package directions

Carrot Miso Sauce

  • 2 shallots, rough chopped (or 1/2 an onion)
  • 4-6 garlic cloves, rough chopped
  • 2 tablespoons olive oil
  • 2 heaping cups carrots, thinly sliced (about 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

Carrot Top Gremolata

  • 1/2 cup carrot tops (small tender leaves), packed or substitute 1/2 cup more Italian parsley
  • 1/2 cup Italian parsley
  • 1 fat garlic clove
  • 1 tablespoon lemon zest (zest from one medium lemon)
  • 1/4 teaspoon salt
  • 1/3 cup to 1/2 cup olive oil (ensure it is not bitter—taste it!)
  • 1-2 teaspoons lemon juice

Toasted Panko or Bread Crumbs

  • 1/2 to 1 cup panko
  • Olive oil to coat
  • Salt and garlic powder to taste

Instructions

  1. Cook the pasta: Bring 6-8 cups of salted water to a boil in a large pot. Add the orecchiette and cook according to package directions until al dente. Drain and set aside.
  2. Make the carrot sauce: Heat 2 tablespoons of olive oil in a medium pot over medium heat. Sauté the rough chopped shallots and garlic cloves until fragrant and golden, about 5 minutes, stirring often to prevent burning.
  3. Simmer the carrots: Add the thinly sliced carrots, raw cashews, 2 cups water, 1/4 teaspoon salt, and 1/4 teaspoon pepper to the pot. Bring to a boil, then cover and reduce heat to low. Let it simmer gently until carrots are fork-tender, about 15 minutes.
  4. Incorporate miso paste: Stir in 3 tablespoons of white miso paste into the carrot mixture. It doesn’t need to dissolve completely. Allow the mixture to cool for 5-10 minutes.
  5. Prepare the carrot top gremolata & toasted panko (optional): While the sauce simmers, make the gremolata by blending carrot tops, Italian parsley, garlic clove, lemon zest, salt, olive oil, and lemon juice until finely chopped and vibrant. Toast the panko in a little olive oil with salt and garlic powder until golden and crisp.
  6. Blend the carrot sauce: Transfer the cooled carrot mixture to a high-speed blender. Cover the blender with a kitchen towel to avoid spills. Blend starting on lowest speed, gradually increasing to high for 1 to 1.5 minutes until silky smooth and creamy. Take your time to achieve a smooth texture.
  7. Toss pasta with sauce: Pour the blended carrot miso sauce over the drained orecchiette pasta. Warm gently if needed, and adjust seasoning with salt if necessary, especially if the pasta water was under-salted.
  8. Serve: Divide the pasta among serving bowls. Top each portion with toasted panko breadcrumbs and spoon the fresh carrot top gremolata over the top for a flavorful and textural finish.

Notes

  • You can substitute raw cashews with raw hemp seeds if you have nut allergies.
  • If carrot tops are unavailable, additional Italian parsley works well for the gremolata.
  • Be sure to taste your olive oil before adding to the gremolata to avoid bitterness.
  • Toasted breadcrumbs add a delightful crunch; substitute with gluten-free panko if needed.
  • Salt your pasta water generously for best flavor as the sauce may need less seasoning.
  • White miso adds umami depth without overpowering the fresh carrot flavors.

Find it online: https://recipethrive.com/orecchiette-pasta-with-carrot-miso-sauce-recipe/