Pasta with Carrot Miso Sauce
Creamy, silky vegan carrot-miso sauce for pasta, topped with an herby gremolata and crunchy toasted panko.
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Cooking tools:
- Blender
- Food processor
- Saucepan
- Skillet
- Colander
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
- Microplane
- Wooden spoon
- Stove
- Kitchen timer
- Airtight container
- Zip-top bag
- Pot
- Grater
- Mini-chop
- Fork
- Tongs
- Ladle
Ingredients
- 8 ounces orecchiette or other short pasta
- 2 shallots
- 4-6 garlic cloves
- 3 medium carrots
- ¼ cup raw cashews
- 3 TBL white miso paste
- ½ cup carrot tops and/or parsley
- 1 lemon
- ½ cup olive oil
- ¼ cup panko
- 2 shallots, rough chopped
- 4-5 garlic cloves, rough chopped
- 2 heaping cups carrots, thinly sliced
- 2 cups water
- ½ tsp salt
- black pepper to taste
- ½ cup carrot tops and/or ½ cup parsley
- zest of 1 lemon
- 1 small garlic clove (center sprout removed if you want it less sharp)
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