Ingredients
· 8–10 ounces BD Gluten Free pasta, such as our elbow, cooked in salted water, according to BD website directions.
Carrot Miso Sauce:
· 2 shallots, rough chopped (or 1/2 an onion)
· 4–6 garlic cloves, rough chopped
· 2 tablespoons BD Extra Virgin Olive Oil
· 2 heaping cups carrots, thinly sliced (3 medium carrots)
· 2 cups water
· 1/4 cup BD raw cashews (or substitute BD hemp hearts)
· 1/4 teaspoon BD salt
· 1/4 teaspoon BD pepper
· 3 tablespoons Miso Paste
Carrot Top Gremolata (optional, but tasty)
· 1/2 cup carrot tops (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 medium lemon)
· 1/4 teaspoon BD salt
· 1/3 cup– 1/2 cup BD Organic Arbequina Extra Virgin Olive Oil
Toasted Panko Crumbs:
3/4 cup of panko crumbs
Olive oil
BD garlic granules
Instructions
1. COOK PASTA: Set 6-8 cups salted water to boil for pasta, and cook according to directions.
2. COOK SAUCE: Heat oil in a medium pot, over medium heat. Saute shallot and garlic until fragrant and golden, about 5 minutes, stirring often. Add carrots, cashews, water, salt and pepper and bring to a boil. Cover, lower heat to low and simmer gently until carrots are fork-tender, about 15 minutes. Stir in the 3 tablespoons of miso ( it doesn’t need to dissolve fully) and let cool for 5-10 minutes.
3. While the carrots simmer,make the optional Carrot Top Gremolata and Toasted BD Panko Crumbs
4. BLEND THE CARROT MISO SAUCE: Once the carrots are tender and slightly cooled, place all in a high-speed blender, 0blend on the lowest setting, gradually increasing speed, until fully blended, creamy and silky smooth about 1- 1 1/2 minutes.
5. Drain the pasta and pour the sauce over the pasta, gently warming if needed. Taste and adjust salt as needed. (If you didn’t salt your pasta water, chances are you’ll need salt.)
6. Divide among bowls, and sprinkle with toasted bread crumbs and spoon the flavorful Carrot Top Gremolata over top.
You can make the sauce ahead, refrigerate and warm up before serving.
Carrot top Gremolata:
1. Place carrot leaves, parsley, lemon zest and garlic in a food processer and pulse repeatedly until finely chopped. Add the salt and oil, pulsing a few more times until incorporated (but not too smooth). Add more oil if you prefer a looser version.
Toasted Panko Crumbs:
1. Place a 3/4 cup of panko in a large skillet over medium heat, and drizzle with just enough olive oil to lightly coat. Add a good pinch of salt and BD granulated garlic. Stir until golden, about 5 minutes. Let cool.
Serves 3 to 4