ORECCHIETTE WITH CARROT MISO
A simple delicious vegan recipe that's bright and flavorful. Orecchiette pasta in a creamy carrot-miso sauce, topped with Gremolata. Oh!
Ingredients
- 10 oz orecchiette pasta, cooked al dente
Carrot Miso Sauce
- 2 shallots, rough chopped
- 6 cloves garlic, rough chopped
- 2 tbs olive oil
- 2 cups carrots (about 3 medium)
- 2 cups water
- 1/4 cup raw cashews
- 1/4 tsp Sel Magique Classic Blend
- 1/4 tsp black pepper
- 3 tsp white miso paste
Gremolata topping
- 1 cup italian parsley
- 1 large garlic clove
- 1 tbs lemon zest
- 1/4 tsp Sel Magique Classic Blend
- 1/3 cup olive oil
Breadcrumbs or Panko
- 1/2 cup breadcrumbs or panko
Instructions
- Cook the pasta in salted water according to directions on package
Cook the sauce
- 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, Magique 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:
Gremolata
Breadcrumbs or Panko
- Place a 1/2 -1 cup of bread crumbs or panko in a large skillet over medium heat, and drizzle with just enough olive oil to lightly coat. Add a good pinch of Magique and granulated garlic if you like. Stir until golden, about 5 minutes. Let cool.
Continue with the sauce
- Once the carrots are tender and slightly cooled, place all in a 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. Make sure the sauce is smooth and creamy in texture.
- Drain the pasta and pour the sauce over the pasta, gently warming if needed. Taste and add a pinch of Magique if necessary.
- Divide among bowls, and sprinkle with toasted bread crumbs and spoon the flavorful Carrot Top Gremolata over top. Enjoy!
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