ORECCHIETTE WITH CARROT MISO

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    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!
    Prep Time20 mins
    Cook Time25 mins
    Total Time45 mins
    Course: dinner, Main Course
    Cuisine: American
    Keyword: carrot, miso butter, Pasta

    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

    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 

    • 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!

    COMPLETE YOUR RECIPE

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