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 was very good!I agree with Sylvia and others that the Gremolota sauce really makes this recipe come alive. The carrots I used did not have tops. Instead I used cilantro, and this worked extremely well. I did’t make the toasted bread crumbs, but this would have improved it further. I didn’t have orecchiette pasta—I used rotini pasta instead and this worked well. I also sautéed the onions etc. in water rather than oil to reduce the total fat.
I wasn’t sure how I would like this recipe because it’s a bit out of my comfort zone, but it’s DELICIOUS.
I used oregano instead of parsley because I don’t like the taste of parsley, and the Gremolata was still fantastic.
Nice job!!!
This is amazing! I could eat it everyday. The gremolata was tasty but hurt my stomach. Toasted panko are a must!
LOVED THIS!!
I added a tablespoon of ginger as well as 1/4 tsp of turmeric. It was DELICIOUS!
Trying to grow our vegan repertoire, and finally tried this recipe – sooooo delicious. I get all the hype now! Wouldn’t skip the toasted breadcrumbs and gremolata. I also scattered some micro pea shoots on top at the end, and a few red chili flakes. We will definitely make this again!
This recipe is absolutely delicious. Restaurant worthy! Quick and easy despite the 2 garnishes, which make it a nuanced meal (highly recommend not skipping them)!
Outstanding! The sauce is creamy and full of flavor. The gremolata and panko add to the delicious flavor.
This is an absolutely delicious recipe! Such a deeply satisfying vegan meal that has a true finesse to it. I followed the recipe to the tee and it is so perfect. It’s hard to have just one portion at a time.
I’m sure it would be equally delicious with zucchini noodles or spaghetti squash for a carb free dinner. I love your style and recipes! Thank you!
This was so delicious!! The varying textures and flavors kept your mouth on interested!
Very delicious! I think the gremolata really makes the sauce pop.
Made this for my parents and they loved it – the sauce was delicious. Thank you! 🙂
Such a great sauce! So glad I stumbled onto this page, thank you 🙂
Just made this and it was amazing! This is the best creamy vegan pasta sauce I’ve ever tried. Healthy and delicious. Easy and fun to make!
Delicious and really easy. I did it with penne, didn’t have cashews so I did pumpkin seeds, and skipped the gremolata, it was a good way to use up carrots that ended up at the bottom of the veggie drawer, lost in the holiday cooking and went a little soft.
Would this freeze okay? Thanks!
Sorry, Kristen, I’m not sure how it would freeze? Let me know if you try though!
Love the sound of this recipe but we have a soy allergy in our household. Any thoughts on a good sub for the miso? Read that tahini and a little coconut amino/fish sauce combo might work?
I think that sounds like the perfect sub. Even just the aminos.
Delicious! Was wondering if the carrots could be substituted for lentils to give a higher protein option?
The carrots make the sauce here. What about using a bean or lentil pasta?
It did indeed remind me of mac and cheese with the creaminess. We are new to the vegan lifestyle and everyone in my house liked this recipe. The gremolata and toasted panko were great additions!
I made this for Christmas dinner. My boyfriend couldn’t stop eating it. He said he never pictured eating orecchiette for the holidays. I used 1 Tablespoon less of the white miso, and used a hand immersion blender which makes the sauce thicker than shown. I also baked it into a casserole with the gremolata and bread crumbs on top. That really was a great idea! I will make this again!
Very easy & delicious!
Can you freeze sauce
Laura, I haven’t tried freezing….so not sure if it will separate? If you try, will you let us know?
I forgot to get cashews so I used white beans instead. Husband and I really liked it and plan to make again!
Interesting! A much lower fat option- I’ll have to try that. 😉
This is fantastic!! The breadcrumbs and gremolata 100% take this to the next level!
This was fabulous- we served over our hand rolled cavatelli and topped with roasted panko, gremolata and shiitake. For the sauce I omitted the oil and added a pinch of red pepper flakes.
This might just be the best pasta I’ve ever made — and I make/eat a lot of great pasta. SO delicious. It’s perfectly rich and creamy and filled with umami.
Do not skip out on the toasted panko and gremolota. They both added so much flavor and texture to the already amazing sauce.
I made two heaping cups of pasta (more than recipe called for) and still had a full mason jar of leftover sauce. Looks like I’m going to have to make a second batch!
Thank you so much for sharing this recipe 🙂
Thanks so much Alex!
Tasty sauce with a hint of sweetness, something different than the regular pasta sauce. Love the miso taste. Used it over ravioli and left 1/4 of it unpureed for a bit of bite.
Hi! I really want to try this recipe but we dont have miso available in the supermarkets. Is there a substitute for it? thanks xx
Not really. It adds a lovely depth. Have you tried online?