Orecchiette Pasta with Carrot Miso Sauce

Name: Orecchiette Pasta with Carrot Miso Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: European, Italian, Mediterranean
Ingredients: 8–10 oz orecchiette pasta; 2 shallots, roughly chopped (or 1/2 onion); 4–6 garlic cloves, roughly chopped; 2 tbsp extra virgin olive oil (for sauce); 2 heaping cups carrots, thinly sliced (about 3 medium carrots); 2 cups water; 1/4 cup raw cashews (or raw hemp hearts); 1/4 tsp salt; 1/4 tsp black pepper; 3 tbsp white miso paste; 1/2 cup carrot tops, packed (optional, tender leaves) (or 1/2 cup extra Italian parsley); 1/2 cup Italian parsley (for gremolata, optional); 1 large garlic clove (for gremolata, optional); 1 tbsp lemon zest (zest of 1 medium lemon) (for gremolata, optional); 1/4 tsp salt (for gremolata, optional); 1/3–1/2 cup extra virgin olive oil (for gremolata, optional); 1–2 tsp lemon juice (for gremolata, optional); 1/2–1 cup panko breadcrumbs (optional topping); 1–2 tbsp olive oil, to lightly coat breadcrumbs (optional); 1/4 tsp salt, for breadcrumbs (optional, to taste); 1/4 tsp garlic powder, for breadcrumbs (optional, to taste)

Instructions

Prep:10minCook:20min

Orecchiette Pasta with Carrot Miso Sauce is a creamy, comforting vegan pasta made with tender carrots, white miso, and cashews blended into a silky sauce, then tossed with orecchiette and finished with optional carrot-top gremolata and toasted breadcrumbs.

Updated at: Fri, 21 Aug 2026 08:45:55 GMT