Vegan Pasta: Orecchiette with Creamy Carrot Miso Sauce

An easy recipe that is a feast for your eyes as well as your taste and it’s zero-waste too. This recipe vegan pasta will quickly go to your favourites list as a people-pleaser.

I’ve been cooking a lot of vegan katsu curry lately and wanted to try other ways to blend carrots to make a creamy miso sauce. Surprisingly, we don’t eat a lot of pasta dishes but this recipe has changed that. Both Hubster and I loved this dish. The sauce was thick and creamy. The gremolata zingy and fresh. And, the toasted breadcrumbs barely made it out of the pan to the dish because they were so tasty.

Vegan Pasta with Creamy Carrot Sauce, Carrot Top Gremolata and Toasted Breadcrumbs

The pasta with creamy carrot sauce is delicious on its own. It can be made with regular carrots and it will deliver on taste. If you can buy heirloom carrots with tops in tact to make the carrot top gremolata, you’ll thank yourself. The freshness of the gremola really makes this dish sing. And no pasta is complete with something crunchy sprinkled on top. Use up bread crusts, stale bread or breadcrumb by lightly toasting to add crunch and texture to the dish.

The creamy carrot sauce can be made ahead, as can the toasted breadcrumbs so there’s no need to sacrifice time for taste.

Vegan Pasta: Orecchiette with Creamy Carrot Miso Sauce

An easy recipe that is a feast for your eyes as well as your taste and it's zero-waste too. This recipe will quickly go to your favourites list as a people-pleaser.
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Cuisine Italian
Servings 4
Calories 1526 kcal

Equipment

  • Blender or Food Processor
  • Large Saucepan
  • Skilet or Deep Frying Pan
  • Colander

Ingredients
  

  • 500 g Orecchiette Pasta

Creamy Carrot Sauce

  • 2 cups Heirloom Carrots with tops sliced thinly [substitute: regular carrots]
  • 6 Garlic Cloves roughly chopped
  • 2 Shallots roughly chopped [substitute: 1/2 small brown onion]
  • ¼ cup Raw Cashews
  • 2 tbsp White Miso Paste
  • 2 tbsp Olive Oil
  • ¼ tsp Salt
  • ¼ tsp Pepper
  • 2 cups Water

Carrot Top Gremolata

  • ½ cup Carrot Tops Substitute: 1/2 cup flat-leaf parsley if not using heirloom carrot tops
  • ½ cup Flat Leaf Parsley
  • 1 – 2 Garlic Cloves
  • 1 tbsp Lemon Zest zest from one medium-sized lemon
  • ¼ tsp Salt
  • cup Extra Virgin Olive Oil plus extra, as required

Toasted Bread Crumbs

  • ½ – 1 cup Stale Bread or Bread Crumbs
  • 1 pinch Salt
  • 1 pinch Garlic Powder
  • 2 dash Olive Oil

Instructions
 

Carrot Top Gremolata

  • Place carrot tops, parsley, lemon zest in food processor. Pulse until finely chopped.
  • Add salt and olive oil, pulse until desired texture achieved. Add more olive oil to loosen mixture as required.
  • Set aside and rinse food processor.

Toasted Bread Crumbs

  • Break up old or stale bread into smallish chunks and/ or measure quantity of bread crumbs. I used a combination of sourdough ends and panko bread crumbs.
  • Place skillet over high heat. Add bread / bread crumbs to skillet. Drizzle with enough olive oil to lightly coat bread crumbs.
  • Add the salt and garlic powder. Toast bread crumbs in skillet until golden.
  • Set aside and wipe skillet clean.

Creamy Carrot Sauce

  • Heat oil in medium pot or skillet. Saute shallots and garlic until golden, stir often.
  • Add carrots, cashews, water, salt and pepper then bring to a boil. Lower heat and simmer until fork-tender, about 15 minutes.
  • While the carrot sauce is simmering, cook pasta in a separate sauce pan to packet directions. Once cooked, drain and set aside.
  • Once carrots are tender, stir in miso paste. Allow ingredients to cool slightly, add to high speed blender and blend until smooth and creamy. Add some warm water if sauce needs to be loosened.

Serve

  • Stir creamy carrot sauce into pasta. Taste and add extra salt, if required.
  • Divide pasta between bowls, top with carrot top gremolata and toasted bread crumbs.

Notes

Make ahead option: make the creamy carrot sauce and toasted bread crumbs. Extra breadcrumbs can be stored for several weeks in an airtight container and used flavoursome topper on salads, baked potato and pasta. 
The Modern Vegan Guide is your companion for how-to-vegan your food, home and lifestyle.

Nutrition

Calories: 1526kcalCarbohydrates: 127.6gProtein: 23.4gFat: 106.4gSaturated Fat: 15.5gSodium: 856mgPotassium: 407mgFiber: 8.1gSugar: 11.4gCalcium: 111mgIron: 7mg
Keyword Carrot, Easy, Miso, Pasta, Quick & Easy, Quick Meal, Vegetable
Tried this recipe?Let us know how it was!

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