Creamy Carrot Miso Pasta
Cook your carrots with onion, garlic and miso paste until tender, then add them to a food processor and blend until creamy and smooth. Serve with al dente pasta plus crunchy parsley breadcrumbs, and enjoy.
Substitute:
- No carrots? Try with parsnips.
- No onion? Use shallots instead.
- No parsley? Try using carrot tops or coriander.
- No farfalle pasta? Use your favourite pasta instead.
Get ready:
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Servings: 2
Ingredients:
For the sauce:
3 carrots
½ onion (chopped)
3 garlic cloves (chopped)
1 tbsp white miso paste
1 tbsp olive oil
For the topping:
15 g parsley
5 tbsp panko breadcrumbs
black pepper
For the pasta:
200 g farfalle pasta
Recipe:
- Heat the olive oil in a saucepan over a medium heat. Cook the carrots, onion and garlic for 5 minutes, until they get softer. Add the miso paste, 300ml of water and a little black pepper. Bring to a boil and cover the pan. Lower the heat and simmer gently until the carrots are fork-tender (about 15 minutes).
- While the carrot mixture simmers, cook your pasta in boiling, salted water until al dente. Once cooked, drain and set aside - make sure you save 2 tbsp of pasta water for your sauce.
- Heat 1 tsp of olive oil in a frying pan and add the breadcrumbs. Fry until golden, then turn off the heat and stir in the chopped parsley.
- Add the carrot mixture to a food processor along with the pasta water. Blend until creamy and smooth. Pour over the pasta, mix well to coat and serve topped with the parsley breadcrumbs.
How to store
Store in an airtight container in the fridge for up to 5 days. Freeze for up to 3 months. The carrot miso sauce can be made in advance - store in the freezer and use as needed.
Leftovers
Make a pasta gratin. Add the leftover carrot miso pasta sauce to a baking dish. Cover with grated cheese (or vegan cheese) and bake at 180C/160 fan/gas mark 4 until golden.
