Vegan Carrot Miso Pasta Recipe
The carrot miso carrot pasta is a combination of exceptional flavors that will surely charm you with its taste and creaminess.
Servings: 4 people
Calories: 675kcal
Equipment
- blender
Ingredients
- 12 oz pasta shells
Carrot Miso Dressing
- 3 medium carrots
- 3 tsp miso paste
- 1 onion
- 2-3 cloves garlic
- 1 cup water
- 1/2 cup cashews
- 1 tbsp olive oil
Parsley-Garlic Dressing
- 1 handfull parsley
- 1 handfull dill
- 1 handfull cilantro optional
- 2 cloves garlic
- 3 tbsp olive oil
- 1 pinch salt
Ornament
- 1/2 cup almonds
Instructions
Carrot Miso Dressing
- Peel and chop the onion and the garlic, then use a saucepan to sautee them in olive oil for 3 minutes
- Peel and thinly slice the carrots and add them to the pan to sautee for another 2 minutes
- Pour a cup of water into the saucepan, or just enough to reach the level of the carrots, and add 1/2 cup of cashews
- Allow everything to simmer on low heat for about 10-15 minutes
- Transfer the saucepan content to a blender. Add three teaspoons of the miso paste and pulse it
Parsley Garlic Dressing
- Wash the parsley, the dill, and the cilantro and put in a blender
- Peel the garlic cloves and add them to the blender
- Drizzle with olive oil and season with salt then mince
How to toast almond flakes
- Heat the pan over a medium flame then add the flakes
- Spread the almond flakes in one single layer
- Stir often until they are golden brown
- Remove them from the frying pan
How to make the carrot miso pasta
- Cook the pasta al dente according to the package instructions
- Pour in the carrot miso dressing and stir well
- Add some pasta water if needed
- Put the coated pasta on a plate, sprinkle with parsley-garlic dressing, and some toasted almonds
- Serve with pleasure
Nutrition
Calories: 675kcal | Carbohydrates: 81g | Protein: 19g | Fat: 32g | Saturated Fat: 4g | Trans Fat: 1g | Sodium: 221mg | Potassium: 635mg | Fiber: 8g | Sugar: 8g | Vitamin A: 7705IU | Vitamin C: 6mg | Calcium: 103mg | Iron: 3mg