For the Creamy Carrot Miso Sauce:

1. 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.
2. 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.
3. 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):

1. 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:

1. 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:

1. Cook the pasta: Cook the orecchiette in salted water according to the package instructions. Drain and return to the pot.
2. 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.
3. 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.