Why Make This Recipe
Orecchiette Pasta with Carrot Miso Sauce is not just a dish; it’s a celebration of flavors and textures. This recipe combines the unique shape of orecchiette with a creamy, savory sauce made from carrots and miso. It’s a great way to incorporate more vegetables into your meals while providing a comforting, hearty option that everyone will enjoy. Plus, it’s simple to make and packed with nutrients!
How to Make Orecchiette Pasta with Carrot Miso Sauce
Ingredients
- 8-10 ounces orecchiette pasta, cooked in salted water according to package directions.
- 2 shallots, rough chopped (or 1/2 an onion)
- 4-6 garlic cloves, rough chopped
- 2 tablespoons olive oil
- 2 heaping cups carrots, thinly sliced (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
- 1/2 cup carrot tops (small tender leaves) packed or 1/2 cup more Italian parsley
- 1/2 cup Italian parsley
- 1 fat garlic clove
- 1 tablespoon lemon zest (zest from one medium lemon)
- 1/4 teaspoon salt
- 1/3 cup-1/2 cup olive oil (make sure it is not bitter – taste it!)
- 1-2 teaspoons lemon juice
- 1/2-1 cup panko, olive oil to coat, salt, and garlic powder
Directions
- Set 6-8 cups of salted water to boil for the pasta, and cook according to the directions on the package.
- In a medium pot, heat the olive oil over medium heat. Sauté the shallots and garlic until they are fragrant and golden, about 5 minutes. Stir often.
- Add the carrots, cashews, water, salt, and pepper, and bring to a boil. Cover the pot, lower the heat to low, and simmer gently until the carrots are fork-tender, which takes about 15 minutes.
- Stir in the 3 tablespoons of miso. It doesn’t need to dissolve fully. Let the mixture cool for 5-10 minutes.
- While the carrots simmer, make the optional Carrot Top Gremolata and Toasted Panko or Bread Crumbs (see notes!).
- Once the carrots are tender and slightly cooled, place everything into a high-speed blender. Cover tightly with a kitchen towel and blend on the lowest setting, gradually increasing the speed until it is fully blended, creamy, and silky smooth, about 1 to 1.5 minutes.
- Take your time here to get it smooth!
- Drain the cooked pasta and pour the sauce over it, gently warming if needed. Taste and adjust the salt. If you didn’t salt your pasta water, chances are you’ll need to add some salt.
- Divide the pasta among bowls. Sprinkle with toasted bread crumbs and spoon the flavorful Carrot Top Gremolata over the top.
How to Serve Orecchiette Pasta with Carrot Miso Sauce
Serve this dish warm in bowls. For added texture and flavor, top with toasted panko and the carrot top gremolata. It’s perfect as a main dish for lunch or dinner and pairs well with a simple salad or crusty bread.
How to Store Orecchiette Pasta with Carrot Miso Sauce
Leftover pasta can be stored in an airtight container in the fridge for up to 3 days. To reheat, add a little water or olive oil to avoid drying out the sauce.
Tips to Make Orecchiette Pasta with Carrot Miso Sauce
- Make sure to taste the sauce before serving to ensure proper seasoning.
- For a spicier kick, add chili flakes or fresh herbs.
- Use fresh, tender carrot tops for the best flavor in the gremolata.
Variation
You can easily switch out the carrots for other vegetables like sweet potatoes or butternut squash. This dish is flexible, allowing you to adapt it according to your preferences and what you have on hand!
FAQs
1. Can I make this recipe vegan?
Yes, this recipe is already vegan since it doesn’t contain any animal products.
2. What can I substitute for miso paste?
If you don’t have miso, you can use tahini or another nut butter, although the flavor will be different.
3. Can I use store-bought pasta instead of orecchiette?
Yes, you can use any pasta you prefer, but orecchiette holds the sauce nicely due to its shape.
