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.
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
- ⅓ 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.
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Nutrition
Calories: 1526kcalCarbohydrates: 127.6gProtein: 23.4gFat: 106.4gSaturated Fat: 15.5gSodium: 856mgPotassium: 407mgFiber: 8.1gSugar: 11.4gCalcium: 111mgIron: 7mg
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