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Vegan Orrecchiette With Creamy Carrot Miso Sauce

Vegan Orrecchiette With Creamy Carrot Miso Sauce

A simple delicious vegan recipe for Orecchiette with Creamy Carrot Miso Sauce, topped with a bright and tasty Carrot Top Gremolata (optional) and Toasted Bread Crumbs. Flavorful and healthy!
4.34 from 6 votes
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Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Course: Dinner
Cuisine: American-Inspired
Keyword: Creamy, Pasta, Recipe, Vegan
Calories: 393kcal
Author: Sylvia Fountaine
Servings: 4

Ingredients
 

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

Carrot Miso Sauce:

  • 2 shallots rough chopped (or 1/2 an onion)
  • 4–6 cloves garlic rough chopped
  • 2 tablespoons olive oil
  • 2 heaping cups carrots thinly sliced (3 medium carrots)
  • 2 cups water
  • 1/4 cup raw cashews
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons White Miso Paste

Carrot Top Gremolata (optional, but tasty)

  • 1/2 cup carrot tops, tender leaves packed or sub 1/2 cup more Italian Parsley
  • 1/2 cup Italian parsley
  • 1 fat clove garlic
  • 1 tablespoon lemon zest zest from one med lemon
  • 1/4 teaspoon salt
  • 1/3 cup – 1/2 cup olive oil make sure it is not bitter-taste it!

Instructions

  • COOK PASTA: Set salted water to boil for pasta, and cook according to directions.
  • COOK the SAUCE: Heat oil in a medium pot, over medium heat. Saute shallot and garlic until fragrant and golden, about 5 minutes, stirring often. Add carrots, cashews, water, salt and pepper and bring to a boil. Cover, lower heat to low and simmer gently until carrots are fork-tender, about 15 minutes. Stir in the 3 tablespoons of miso ( it doesn’t need to dissolve fully) and let cool for 5-10 minutes.
  • While the carrots simmer make the optional Carrot Top Gremolata and Toasted Panko or Bread Crumbs (see notes!)
  • BLEND THE CARROT MISO SAUCE: Once the carrots are tender and slightly cooled, place all in a high-speed blender, covering tightly with a kitchen towel, blend on the lowest setting, gradually increasing speed, until fully blended, creamy and silky smooth about 1- 1 1/2 minutes. Take your time here and get it SMOOTH!!!
  • Drain the pasta and pour the sauce over the pasta, gently warming if needed. Taste and adjust salt. (If you didn’t salt your pasta water, chances are you’ll need salt.)
  • Divide among bowls, and sprinkle with toasted bread crumbs and spoon the flavorful Carrot Top Gremolata over top.

Notes

Feel free to toss in 1 cup of other veggies into the cooking pasta at the end to steam. For example, sometimes I’ll add a cup of peas to quickly blanch in with the pasta at the last minute.
You can make the sauce ahead, refrigerate and warm up before serving.
Carrot TOP Gremolata:
Place carrot leaves, parsley, lemon zest and garlic in a food processer and pulse repeatedly until finely chopped. Add the salt and oil, pulsing a few more times until incorporated (but not too smooth). Add more oil if you prefer a looser version.
Toasted Bread Crumbs or Panko.
Place a 1/2 -1 cup of bread crumbs or panko in a large skillet over medium heat, and drizzle with just enough olive oil to lightly coat. Add a good pinch of salt and granulated garlic if you like. Stir until golden, about 5 minutes. Let cool.

Nutrition

Nutrition Facts
Vegan Orrecchiette With Creamy Carrot Miso Sauce
Amount Per Serving
Calories 393 Calories from Fat 115
% Daily Value*
Fat 12.8g20%
Saturated Fat 2g13%
Sodium 201.3mg9%
Carbohydrates 59.7g20%
Fiber 5.4g23%
Sugar 6.7g7%
Protein 11.5g23%
* Percent Daily Values are based on a 2000 calorie diet.

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