Orecchiette Pasta with Velvety Carrot Miso Sauce

Orecchiette Pasta with Velvety Carrot Miso Sauce

DATE: December 29, 2022
  • Dairy-Free
  • diet
  • dinner
  • Gluten-Free
  • meal type
  • Side
  • vegan
  • vegetarian
I taught this recipe in one of my cooking classes and boy oh boy was it a hit! The velvety carrot-miso sauce was so flavorful with our You're So Spain Savory Spanish blend adding a nice smoky flavor. The sauce can be repurposed for other dishes as well; a sauce for chicken and made into a soup. Another thing to note is that you can use bans pasta to make it gluten-free like in the video. Give it a try and see what I mean about this to die for sauce!
  • 45 mins
  • 4
Accent Graphic
Accent graphics

Featured product

You're So Spain

You're So Spain

Savory Spanish Blend
Ingredient Graphic
  • ½ lb. orecchiette pasta, cooked in salted water, according to package directions. You can also Banza pasta (gluten-free) small shells or butterfly pasta
  • ½ cup bread crumbs

Carrot Miso Sauce

  • 2 shallots, rough chopped
  • 6 garlic cloves, rough chopped
  • 2 tbsp olive oil
  • ½ tbsp Healthy On You You’re So Spain spice Blend
  • 3 medium-sized carrots
  • 2 cups water
  • ¼ cup raw cashews
  • ¼ tsp sea salt
  • ¼ tsp pepper
  • 3 tbsp White Miso Paste
  • Optional: ½ cup frozen peas

Carrot Top Gremolata

  • ½ cup carrot tops (tender leaves) packed
  • ½ cup Italian parsley
  • 1 large garlic clove
  • 1 tbsp lemon zest ( zest from one med lemon)
  • ¼ tsp salt
  • ⅓ cup– ½ cup olive oil
  • 2 tsp lemon juice

Directions

  1. Cook the Pasta: add 6-8 cups salted water to boil for pasta, and cook according to directions
  2. Make the Sauce: Heat oil in a medium pot, over medium heat. Sauté shallot and garlic until fragrant and golden, about 5 minutes, stirring often. Add carrots, cashews, water, You’re So Spain spice blend, sea salt and pepper and bring to a boil.
  3. 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.
  4. While the carrots simmer make the Carrot Top Gremolata and Toasted Panko or Bread Crumbs.
  5. Gremolata: Place carrot leaves, parsley, lemon zest and garlic in a food processor and pulse repeatedly until finely chopped. Add the salt and oil, pulsing a few more times until incorporated (but not too smooth). Add more oil if you prefer a looser version.
  6. Toasted Bread Crumbs: Place a ½-1 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 salt and granulated garlic if you like. Stir until golden, about 5 minutes. Let cool.
  7. Blend the Carrot Miso Sauce: 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!!!
  8. If adding the peas, cook by boiling gently for 1 minute in a saucepan, drain and set aside.
  9. Drain the pasta and pour the sauce over the pasta, gently warming if needed.
  10. Add the peas. Toss well and taste and adjust salt. Divide among bowls, and sprinkle with toasted bread crumbs and spoon the flavorful Carrot Top Gremolata over top.

Recommended Recipes

Carrot and Asian Pear Soup with Mint Pistou and Walnuts

here comes the yum

On Orcas Island where I spend time during the summer and fall months, we have an Asian pear tree. The pears are ripe late August to mid-September and I love finding delicious ways to eat them. Carrot and ginger soup is one of my favorites but I wondered how I could incorporate Asian pears into the mix. If you can't find Asian pears try using a Anjou pears instead.

View Recipe
  • Dairy-Free
  • dinner
  • Gluten-Free
  • lunch
  • Soup/Salad
  • vegan
  • vegetarian
Carrot and Asian Pear Soup with Mint Pistou and Walnuts

Pasta With Sausage, Squash, And Sage

let the good thymes roll

Looking for a quick weeknight meal? Well look no further! This recipe will soon be in your fall recipe rotation. There are certain foods I always try to keep in the fridge or freezer to help me create delicious, healthy and flavorful meals all week long. The key ones are frozen shrimp, corn, peas and chicken apple sausages. I never have a specific recipe for them at the time I buy them, but find they are just great with everything.

View Recipe
  • dinner
Pasta With Sausage, Squash, And Sage

Creole Shrimp in a Creamy Coconut Tomato Sauce

house of the rising spice

With Mardi Gras coming up, I thought this would be a good recipe for you to try. It’s so tasty with the creole shrimp and the dairy-free tomato sauce. I really like shrimp because they are great grilled, pan-seared or broiled and they cook quickly which makes this recipe perfect for a weeknight meal.

View Recipe
  • Dairy-Free
  • dinner
Creole Shrimp in a Creamy Coconut Tomato Sauce
here comes the yum