Ingredients

The following ingredients have 4 Servings
  • 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 sub raw hemp seeds)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • ——-
  • 3 tablespoons White Miso Paste
  • 1/2 cup carrot tops (tender leaves) packed or sub 1/2 cup more Italian Parsley
  • 1/2 cup Italian parsley
  • 1 fat garlic clove
  • 1 tablespoon lemon zest ( zest from one med 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.

Instruction

  • Set 6-8 cups salted water to boil for pasta, and cook according to directions.
  • Heat oil in a medium pot, over medium heat. Saute shallot and garlic until fragrant and golden, about 5 minutes, stirring often. Add carrots, cashews, water, salt and pepper and bring to a boil. Cover, lower heat to low and simmer gently until carrots are fork-tender, about 15 minutes. Stir in the 3 tablespoons of miso ( it doesn’t need to dissolve fully) and let 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 all in a high-speed blender, covering tightly with a kitchen towel, blend on the lowest setting, gradually increasing speed, until fully blended, creamy and silky smooth about 1- 1 1/2 minutes. Take your time here and get it SMOOTH!!!
  • Drain the pasta and pour the sauce over the pasta, gently warming if needed. Taste and adjust salt. (If you didn’t salt your pasta water, chances are you’ll need salt.)
  • Divide among bowls, and sprinkle with toasted bread crumbs and spoon the flavorful Carrot Top Gremolata over top.