This Orecchiette Pasta with Carrot Miso Sauce is creamy, delicious, and completely vegan! Topped with a bright, flavorful carrot top gremolata (optional) and toasted bread crumbs.
We’ve been loving this vegan carrot pasta recipe lately! It features fresh, happy carrots—not just the roots—but the tops too! Orecchiette pasta is the perfect little scoop for the creamy carrot sauce. Pillowy cups of goodness!
The carrot pasta sauce is simple to make. It simmers while the orecchiette pasta cooks—very quickly and efficiently—and then it is blended into the creamiest, silkiest sauce that literally glows with nutrients, with the mouth-feel of mac and cheese. Heavenly!
The vibrant green carrot tops are turned into a tasty, herby Gremolata Sauce. Double the flavor and double the nutrients!
Why You’ll Love CArrot Pasta!
- Satisfyingly creamy, yet surprisingly vegan!
- So much depth of flavor, including umami from the miso.
- Gratifying texture and crunch from the toasted breadcrumbs.
- Bright and tangy flavor from the Carrot-Top Gremolata.
- Full of nutrients! Thanks to both the carrots and their tops!
Altogether, it is an orchestra of flavors—and basically, it just makes me happy! Try it and see if it makes you happy too. Just curious. 😉
Carrot Pasta Recipe Ingredients
- Orecchiette: This pasta shape is perfect for soaking up the creamy sauce, but feel free to use other pasta shells.
- Carrots: Fresh, organic, sweet carrots with their tops! If you can’t find carrot tops, sub-Italian parsley.
- Raw cashews: For creamy, luscious texture -or sub raw hemp hearts.
- White miso paste: for added depth and umami flavor.
- Aromatics: Shallots and garlic cloves add savory flavors.
- Extra Virgin Olive oil: For added richness.
- Italian parsley for vibrant fresh flavor.
- Lemon: Both lemon zest and lemon juice are needed.
- Panko breadcrumbs– for delicious texture!
How to Make Carrot Sauce for Pasta
Step 1: Prep the carrot sauce ingredeints. Slice the carrots thinly for faster cooking!
Step 2: Saute. Warm olive oil in a medium pot over medium heat. Sauté shallot and garlic until fragrant and golden, 5 minutes.
Step 3: Simmer: Add carrots, cashews, water, salt, and pepper and bring to boil. Cover, reduce heat to low, and simmer until carrots are fork-tender, 15 minutes. Stir in miso and cool 5-10 minutes.
Step 4: Blend carrot miso sauce. Transfer the contents of the pot to a high-speed blender. Secure the lid and place a towel over top. Blend on low, gradually increasing speed until fully blended. For the smoothest texture, blend for 1-1 1/2 minutes!
Make the Carrot Top Gremolata
Make the gremolata by adding carrot leaves, parsley, lemon zest, and garlic to a food processor.
Pulse until finely chopped, add salt and oil, then pulse a few times to incorporate. Add more olive oil for a looser version.
Make the Toasted Bread Crumbs
To make the toasted breadcrumbs, add to a large skillet over medium and drizzle with enough oil to lightly coat. Add a generous pinch of salt and granulated garlic. Stir until golden, 5 minutes. Let cool.
Put it all together!
Combine. Drain the cooked pasta and combine it with the carrot pasta sauce, gently warming if needed. Taste and adjust for salt.
Serve. Sprinkle with the toasted breadcrumbs and the gremolata!
Chef’s Tips
- Make it gluten-free: Use gluten-free pasta and gluten-free miso to make this gluten-free. Undercook the pasta a bit to ensure it doesn’t get mushy.
- Slice the carrots thinly: Slice the carrots thinly so they cook faster!
- Carrots should be tender: Make sure the carrots are super soft and fork-tender for a super creamy sauce.
- Add extra veggies: Toss in 1 cup of veggies when the pasta is almost done cooking to quickly blanch them. Peas, broccoli, or asparagus go well! You can also wilt a handful of fresh spinach when combining the sauce and pasta together.
- Meal prep: Make the sauce ahead of time, refrigerate, then gently warm when ready to serve with pasta.
- Add a little spice: Garnish with red pepper flakes for a bit of spicy flavor. This can be added to the gremolata too! Or add a pinch of cayenne to the blender.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3-5 days. You can add a splash of vegetable broth to help make the sauce creamy again. Store the breadcrumbs separately to keep them crispy. Gently reheat everything on the stovetop or reheat in the microwave.
Serving Suggestions
Serve this carrot pasta with a light, leafy green salad or a side of green veggies like roasted asparagus or green beans!
FAQs
If you can’t find orecchiette, that’s okay! Use your favorite type of pasta or other shapes with textures that hold creamy sauce well, like shells or fusilli.
When tender, carrots provide a deliciously creamy texture, and their orange color is so vibrant and inviting! Not to mention they’re a great way to sneak in the nutritional benefit of seasonal veggies to your pasta.
Yes! For best results, freeze the carrot pasta sauce on its own, then prepare pasta when ready to serve. Leave plenty of room for the sauce to expand. Thaw in the fridge overnight before reheating on the stovetop.
Health Benefits of Carrots
Carrots are a nutritional powerhouse and come with a host of health benefits that make them a great addition to any diet. Here are just a few!
- Rich in nutrients: Carrots are an excellent source of vitamins A, K1, and B6, potassium, and biotin. Vitamin A comes from beta-carotene, which supports vision, immune function, and skin health.
- Eye health: Thanks to beta-carotene, eating carrots regularly can help prevent vision decline and conditions like age-related macular degeneration due to its antioxidants lutein and zeaxanthin.
- Antioxidant benefits: Antioxidant beta-carotene also helps protect against free radicals. The antioxidants in carrots may contribute to reducing the risk of chronic diseases like heart disease and certain cancers.
- Skin health: Both vitamin A and antioxidants allow carrots to protect the skin from sun damage and premature aging. Lack of vitamin A can lead to dry skin, so carrots can help keep skin health and vibrant!
- Immune function: Vitamins A and C help support the immune system, and regular consumption of carrots can help the body fight off infections more effectively.
- Digestive health: Carrots are rich in dietary fiber, allowing them to maintain good digestive health and promote a balanced gut.
- Heart health: High intake of the types of carotenoids found in carrots has been associated with a lower risk of heart disease. And the potassium in carrots can help maintain a healthy blood pressure.
I hope you have a beautiful weekend, friends. You’ll find the freshest carrots (and their vibrant green tops) at the farmers market this weekend! So get outside, get some fresh air, and go get some carrots. Enjoy this delicious creamy carrot pasta sauce!
If you like this recipe, you may also want to try our Lemon Pasta!
xoxo
More Favorite Carrot Recipes!
Pasta with Carrot Miso Sauce Video
Orecchiette Pasta with Carrot Miso Sauce
- Prep Time: 20
- Cook Time: 25
- Total Time: 45 minutes
- Yield: 4
- Category: vegan, pasta
- Method: stove top
- Cuisine: American
- Diet: Vegan
Description
This Orecchiette Pasta with Carrot Miso Sauce is creamy, delicious, and completely vegan! Topped with a bright, flavorful carrot top gremolata (optional) and toasted bread crumbs.
Ingredients
- 8–10 ounces orecchiette pasta, cooked in salted water, according to package directions.
Carrot Miso Sauce:
- 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
Carrot Top Gremolata (optional, but tasty)
- 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)
- 1/4 teaspoon salt
- 1/3 cup– 1/2 cup olive oil (make sure it is not bitter-taste it!)
- 1–2 teaspoons lemon juice.
Toasted Bread Crumbs
Instructions
- Cook the pasta: Set 6-8 cups salted water to boil for pasta, and cook according to directions.
- Make the Carrot 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.
- While the carrots simmer make the optional Carrot Top Gremolata and Toasted Panko or Bread Crumbs (see notes!)
- Blend the sauce: Once the carrots are tender and slightly cooled, place all in a high-speed blender, covering tightly with a kitchen towel, blend on the lowest setting, gradually increasing speed, until fully blended, creamy and silky smooth about 1- 1 1/2 minutes. Take your time here and get it SMOOTH!!!
- Drain the pasta and pour the sauce over the pasta, gently warming if needed. Taste and adjust salt. (If you didn’t salt your pasta water, chances are you’ll need salt.)
- Divide among bowls, and sprinkle with toasted bread crumbs and spoon the flavorful Carrot Top Gremolata over top.
Notes
Feel free to toss in 1 cup of other veggies into the cooking pasta at the end to steam. For example, sometimes I’ll add a cup of peas to quickly blanch in with the pasta at the last minute.
You can make the sauce ahead, refrigerate and warm up before serving.
Carrot top Gremolata:
- Place carrot leaves, parsley, lemon zest, and garlic in a food processor 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 Bread Crumbs or Panko.
- Place a 1/2 -1 cup of bread crumbs or 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 granulated garlic if you like. Stir until golden, about 5 minutes. Let cool.
Nutrition
- Serving Size: 1 1/4 cup (without bread crumbs or Gremolata)
- Calories: 393
- Sugar: 6.7 g
- Sodium: 201.3 mg
- Fat: 12.8 g
- Saturated Fat: 2 g
- Carbohydrates: 59.7 g
- Fiber: 5.4 g
- Protein: 11.5 g
- Cholesterol: 0 mg
This is truly an incredible recipe. I made all of the things including the toasted panko, which added a great crunch, and the herbaceous gremolata–SO yummy! Overall, the dish had such a delicate but rich and delicious flavor — I felt like a true chef! I cannot wait to make this for guests.
Awesome Renae 🙌 Great to hear and glad you enjoyed this!
This is such a delicious meal!! We found out that pistachios make the dish even tastier than cashews (we were out of cashews and subbed in pistachios once). Thanks for the recipe. And don’t eat it without the parsley gremolata!
OOOOOOOOh! Love it! Will have to try that!!!
How much water??
Enough to boil pasta- 6-8 cups!
This was delicious! Amazing flavours especially with the gremolata
Thanks Courtney! Appreciate this! 🙌
I served this to a large crowd and they all loved it!!! Rich, unusual, delicious and easy to make. Healthy too.
Thanks so much Monica!! Glad they enjoyed it! Appreciate your comments and ratings. xoxo
I would give this six stars if I could! I have never been much interested in vegan food thinking it was always trying to taste like something people used to eat but don’t any more. This dish stands on its own. Creamy, light, flavor-full. I used small shell pasta (all I could find) and I used lemon infused olive oil to sub for the lemon zest in the gremolata. That and the bread crumbs are essential, in my opinion. What a wonderful complex mix of flavors. Thanks again. I have yet to be disappointed with a recipe.
Yay!!! Great to hear. Thanks for sharing! 🙌
I would love to try this recipe but my sister has a nut allergy. What are some substitutes and their amounts you recommend?
I guess you could try hemp seeds, same amount as cashews.
Wow! This is one of the most delicious meals I have ever cooked and it felt very fancy! The next time I have company over I look forward to making this again!
So happy you liked this!
This recipe is absolutely delicious! Multi-layered flavors, with a sauce that you was so creamy you would not believe it didn’t have cream in it. My husband raved about it, and he is not normally effusive about food. Thanks for the recipe!
So happy you liked this!
I have never commented on a recipe before, but this pasta is 100% worth it. (I’m saying this as a born and bred italian). It was delicious, refreshing, unique and my partner declared it one of the best recipe I’ve ever made! I wholeheartedly recommend going the extra step of making bread crumbs and the gremolada as it does make a huge difference. Since the sauce was so freaking tasty I would also suggest it as a soup eaten in whole spoonfuls. I promise you, you won’t regret the effort!
Thank you for your wonderful recipe. 🙂
P.s. I would urge you all to check out the make ahead vegan salad session. Simply brilliant!
Thanks so much- very appreciated. Funny, this actually did start off as a soup, that I turned into a pasta sauce. 🙂
OMG! So delicious! It’s critical to make the breadcrumbs and gremolata (I actually made chimichurri instead of the gremolata because I could eat it by the bucketload). This recipe is a total keeper!
So glad you liked this.
I am a new vegan cook and usually fails at vegan recipes. But this one was a win for me. Delicious and creamy – like a gourmet mac and cheese. My husband loved it! The gremolata adds some bite with the lemon zest that my husband thinks it ‘replaces’ the bite that cheddar has. The toasted bread crumbs add a nice crunch to it!
and breadcrumbs
So happy you both enjoyed!Vegan cooking gets easier with practice…you can do it!
Made this recipe last night. My husband and I really enjoyed it. I had extra sauce so I froze it for next time.
Have you ever frozen the sauce before?
NO! let me know how it is when you thaw it….curious!
Delicious! I would hesitate to double the sauce recipe as the original makes extra. Also we used the pasta water to help thicken the sauce while adding volume so this make explain why we ended up with so much extra. Not a problem of course – less work later!
Delicious!! Thank you!
This recipe was AMAZING! Can you freeze the sauce?
That is a great question and I’m not sure if it would separate when thawed? Will have to experiment.
This recipe was fabulous and is very easy to make the parts the day before service and then boil the pasta and finish for guests in a short time period. I am trading 1 vegan dish with a vegan friend each month though I am not a vegan cook. This recipe was so delicious and such an easy one to deliver for her to finish. We all LOVED it’s flavor. I think the panko crumb and gremolata garni is a must. I also make the papaya salad to accompany the dinner delivery. This carrot pasta was so full of flavor and has such a creamy unique not overly carrot flavor. It’s flavor is umami but difficult to define… it could nearly taste butternut squash like or slight carrot or just undefinable and mysterious in flavor profile… which makes it stupendous to make and serve. A real winner to serve to carnivores or vegans alike! Everyone will LOVE it.
Glad you enjoyed Tracy and thanks so much for your feedback!
Wow! Beautiful and tasty. Thank you. My husband was eyeing the portion set aside for my son who is working.
This was absolutely amazing! My husband and I couldn’t stop licking the bowl. Thank you so much for creating and sharing.
ahaha!!! always a good sign! Glad you both liked it.
This recipe is great! I put some extra broccoli in, it was delicious.
Was so excited when I saw this recipe. Orecchiette is my favorite kind of pasta so I was hooked from the first pic. It was SO good. I could have eaten the sauce like soup. And when the gremolata and breadcrumbs are added…perfection. I’m always so excited when I see a new recipe from you. Thank you so much!
Thanks so much Heather- I’m so glad you liked this.
Brilliant recipe! Love the color, texture, and taste. Plus I keep getting carrots with the greens attached and this is the perfect way to use them. And making a lot of pasta at home now, so delighted to have this addition to my recipes. Beautiful and delicious!
What can you use instead of breadcrumbs or panko?
Hi Giselle, you could leave them off or toasted crushed nuts or seeds?
Recipe looks great! My daughter is allergic to cashews, but can have almonds. Would almonds be an ok substitute? Or is there a better substitute for cashews? Thank you!
Haven’t tried with almonds- worry that they might not get creamy enough- they are less oily than cashews? You could try I guess?
Question; can you omit the nuts? Or substitute something in its place? Thank you. Sounds delicious.
Hey Toby, the cashews really give this it’s creaminess. You could try hemp seeds – though I haven’t tried -so not positive it wouldn’t separate? Are you vegan- if not you could try adding a little cream?