ORECCHIETTE WITH CARROT MISO

• 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 

• Place parsley, lemon zest and garlic in a food processer and pulse repeatedly until finely chopped. Add the Magique and oil, pulsing a few more times until incorporated (but not too smooth).

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!