Creamy Orecchiette Pasta with Carrot Miso Sauce

Ingredients

• 8-10 ounces orecchiette pasta
• 2 shallots, rough chopped (or 1/2 an onion)
• 4-6 garlic cloves, rough chopped
• 2 tablespoons olive oil
• 2 heaping cups carrots, thinly sliced (3 medium carrots)
• 2 cups water
• 1/4 cup raw cashews (or substitute raw hemp seeds)
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3 tablespoons white miso paste
• 1/2 cup carrot tops (small tender leaves) packed or 1/2 cup more Italian parsley
• 1/2 cup Italian parsley
• 1 fat garlic clove
• 1 tablespoon lemon zest
• 1/3 cup-1/2 cup olive oil
• 1-2 teaspoons lemon juice
• 1/2-1 cup panko, olive oil to coat, salt, and garlic powder