Orecchiette Pasta with Velvety Carrot Miso Sauce

Name: Orecchiette Pasta with Velvety Carrot Miso Sauce
Ingredients: 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; 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; 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

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Ingredients

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
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
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