Vegan Pasta: Orecchiette with Creamy Carrot Miso Sauce

Step 1

Place carrot tops, parsley, lemon zest in food processor. Pulse until finely chopped.

Step 2

Add salt and olive oil, pulse until desired texture achieved. Add more olive oil to loosen mixture as required.

Step 3

Set aside and rinse food processor.

Step 4

Break up old or stale bread into smallish chunks and/ or measure quantity of bread crumbs. I used a combination of sourdough ends and panko bread crumbs.

Step 5

Place skillet over high heat. Add bread / bread crumbs to skillet. Drizzle with enough olive oil to lightly coat bread crumbs.

Step 6

Add the salt and garlic powder. Toast bread crumbs in skillet until golden.

Step 7

Set aside and wipe skillet clean.

Step 8

Heat oil in medium pot or skillet. Saute shallots and garlic until golden, stir often.

Step 9

Add carrots, cashews, water, salt and pepper then bring to a boil. Lower heat and simmer until fork-tender, about 15 minutes.

Step 10

While the carrot sauce is simmering, cook pasta in a separate sauce pan to packet directions. Once cooked, drain and set aside.

Step 11

Once carrots are tender, stir in miso paste. Allow ingredients to cool slightly, add to high speed blender and blend until smooth and creamy. Add some warm water if sauce needs to be loosened.

Step 12

Stir creamy carrot sauce into pasta. Taste and add extra salt, if required.

Step 13

Divide pasta between bowls, top with carrot top gremolata and toasted bread crumbs.