Orecchiette Pasta with Carrot Miso Sauce
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Orecchiette pasta coated in a creamy carrot-cashew-miso sauce with garlic, shallot, and fresh herbs. Completely vegan, topped with toasted breadcrumbs and a bright carrot gremolata.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 8-10 ounces orecchiette pasta, cooked in salted water, according to package directions.
- 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 sub 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 sub 1/2 cup more Italian Parsley
- 1/2 cup Italian parsley
- 1 fat garlic clove
- 1 tablespoon lemon zest ( zest from one med lemon)
- 1/3 cup- 1/2 cup olive oil (make sure it is not bitter-taste it!)
- 1-2 teaspoons lemon juice.
- 1/2 -1 cup panko
- olive oil to coat
- salt and garlic powder
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 25m
- Sodium
- 1099mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 304mg
- Calcium
- 132mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1099MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.