This Orecchiette with Creamy Carrot Miso Sauce is a delightful and unique pasta dish that combines the sweetness of carrots with the umami richness of white miso. The sauce is velvety smooth, with cashews adding a luscious creaminess while keeping it dairy-free. Topped with a fresh, zesty Carrot Top Gremolata and crispy toasted breadcrumbs, this dish is a balance of textures and flavors. It’s a healthy, vibrant meal that showcases how plant-based ingredients can be both comforting and gourmet.
Ingredients:
For the Orecchiette:
- 8 to 10 ounces of orecchiette pasta, prepared in salted water following the instructions on the package.
For the Creamy Carrot Miso Sauce:
- 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 (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
For the Carrot Top Gremolata (optional but recommended):
- 1/2 cup carrot tops, small tender leaves, packed (or substitute with 1/2 cup more Italian parsley)
- 1/2 cup Italian parsley
- 1 large garlic clove
- 1 tablespoon lemon zest (zest from one medium lemon)
- 1/4 teaspoon salt
- 1/3 to 1/2 cup olive oil (make sure it is not bitter; taste it!)
- 1-2 teaspoons lemon juice
For the Toasted Bread Crumbs:
- 1/2 to 1 cup panko breadcrumbs
- Olive oil, enough to coat
- Salt and garlic powder, to taste
Instructions:
For the Creamy Carrot Miso Sauce:
- Sauté the aromatics: In a spacious skillet, warm the olive oil over medium heat. Add the roughly chopped shallots (or onion) and garlic, and sauté until soft and fragrant, about 3-4 minutes.
- Cook the carrots: Add the sliced carrots and water to the skillet, and bring to a simmer. Cover and cook for 10-12 minutes, or until the carrots are tender.
- Blend the sauce: Transfer the cooked carrots, sautéed shallots, garlic, and their cooking liquid into a blender or food processor. Add the raw cashews, salt, pepper, and white miso paste. Blend on high until smooth and creamy. Taste and adjust the seasoning if needed. Set the sauce aside.
For the Carrot Top Gremolata (optional but recommended):
- Prepare the gremolata: In a food processor, pulse together the carrot tops, Italian parsley, garlic, lemon zest, and salt until finely chopped. Slowly drizzle in the olive oil while pulsing until the mixture is well combined but still slightly textured. Stir in 1-2 teaspoons of lemon juice, taste, and adjust the salt or lemon juice if needed.
For the Toasted Bread Crumbs:
- Toast the breadcrumbs: In a small skillet, heat a tablespoon of olive oil over medium heat. Add the panko breadcrumbs and toast, stirring frequently, until golden brown, about 3-5 minutes. Season with a pinch of salt and a little garlic powder to taste. Set aside.
To Assemble:
- Cook the pasta: Cook the orecchiette in salted water according to the package instructions. Drain and return to the pot.
- Toss the pasta: Pour the creamy carrot miso sauce over the orecchiette and toss to coat evenly. If the sauce is too thick, add a little pasta cooking water to thin it out to your desired consistency.
- Serve: Divide the pasta among plates, sprinkle with the toasted breadcrumbs, and top with a generous spoonful of the carrot top gremolata. Serve with extra lemon zest and Parmesan cheese, if desired.
Conclusion:
This Orecchiette with Creamy Carrot Miso Sauce is a vibrant and flavorful dish that brings together the natural sweetness of carrots, the richness of cashews, and the umami kick of miso. The carrot top gremolata adds a fresh, herbaceous brightness, while the toasted breadcrumbs offer a satisfying crunch. It’s a perfect dish for those looking for a plant-based, comforting meal that’s both nutritious and delicious.
Orecchiette Pasta in a Silky Carrot Miso Sauce Topped with Carrot Greens Gremolata
Orecchiette pasta is tossed in a creamy carrot misosauce, topped with a zesty carrot top gremolata and crispy toasted breadcrumbs.This plant-based dish is packed with flavor and perfect for a cozy, healthydinner.
Ingredients
For the Orecchiette:
- 8 to 10 ounces of orecchiette pasta prepared in salted water following the instructions on the package.
For the Creamy Carrot Miso Sauce:
- 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 (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
For the Carrot Top Gremolata optional but recommended:
- 1/2 cup carrot tops small tender leaves, packed (or substitute with 1/2 cup more Italian parsley)
- 1/2 cup Italian parsley
- 1 large garlic clove
- 1 tablespoon lemon zest zest from one medium lemon
- 1/4 teaspoon salt
- 1/3 to 1/2 cup olive oil make sure it is not bitter; taste it!
- 1-2 teaspoons lemon juice
For the Toasted Bread Crumbs:
- 1/2 to 1 cup panko breadcrumbs
- Olive oil enough to coat
- Salt and garlic powder to taste
Instructions
For the Creamy Carrot Miso Sauce:
- Sauté the aromatics: In a spacious skillet, warm the olive oil over medium heat. Add the roughly chopped shallots (or onion) and garlic, and sauté until soft and fragrant, about 3-4 minutes.
- Cook the carrots: Add the sliced carrots and water to the skillet, and bring to a simmer. Cover and cook for 10-12 minutes, or until the carrots are tender.
- Blend the sauce: Transfer the cooked carrots, sautéed shallots, garlic, and their cooking liquid into a blender or food processor. Add the raw cashews, salt, pepper, and white miso paste. Blend on high until smooth and creamy. Taste and adjust the seasoning if needed. Set the sauce aside.
For the Carrot Top Gremolata (optional but recommended):
- Prepare the gremolata: In a food processor, pulse together the carrot tops, Italian parsley, garlic, lemon zest, and salt until finely chopped. Slowly drizzle in the olive oil while pulsing until the mixture is well combined but still slightly textured. Stir in 1-2 teaspoons of lemon juice, taste, and adjust the salt or lemon juice if needed.
For the Toasted Bread Crumbs:
- Toast the breadcrumbs: In a small skillet, heat a tablespoon of olive oil over medium heat. Add the panko breadcrumbs and toast, stirring frequently, until golden brown, about 3-5 minutes. Season with a pinch of salt and a little garlic powder to taste. Set aside.
To Assemble:
- Cook the pasta: Cook the orecchiette in salted water according to the package instructions. Drain and return to the pot.
- Toss the pasta: Pour the creamy carrot miso sauce over the orecchiette and toss to coat evenly. If the sauce is too thick, add a little pasta cooking water to thin it out to your desired consistency.
- Serve: Divide the pasta among plates, sprinkle with the toasted breadcrumbs, and top with a generous spoonful of the carrot top gremolata. Serve with extra lemon zest and Parmesan cheese, if desired.