Gluten-Free, Vegan, Serves 2
- 8-10 ounces orecchiette pasta
- 2 shallots minced
- 4-6 garlic cloves minced
- 2 Tbsp Olive Oil
- 1/4 cup raw cashews
- 3 medium carrots thinly sliced
- 1/4 tsp sea salt
- 2 cups water
- 1/4 tsp pepper
- 3 Tbsp white miso
- Carrot Gremolata
- 1/2 cup carrot tops
- 1 clove garlic
- 1/2 cup Italian parsley
- 1 Tbsp lemon zest
- 1/4 tsp salt
- 1/3-1/2 cup olive oil
- 1-2 tsp lemon juice
Directions:
Cook the pasta as directed on the package. In a medium pot over medium heat, saute the garlic and onions in olive oil for about 5 minutes. Add the carrots, cashews, water, salt, and pepper. Bring to a boil, cover, and lower heat to a simmer for about 15 minutes. Stir in 3 Tbsp of miso and let cool for 5-10 minutes. While the sauce cooks, prep the gremolata. In a food processor, combine all the ingredients until just incorporated. Blend the sauce with an immersion blender. Drain the pasta and cook for 3-5 minutes in the sauce. Divide into servings and top with the gremolata.