This Pasta with Carrot Miso Sauce is creamy, delicious, and completely vegan! Topped with a bright, flavorful carrot top gremolata (optional) and toasted bread crumbs.

orecchiette with creamy carrot miso sauce served in bowl with carrot top gremolata and toasted breadcrumbs.

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

  1. Satisfyingly creamy, yet surprisingly vegan!
  2. So much depth of flavor, including umami from the miso.
  3. Gratifying texture and crunch from the toasted breadcrumbs.
  4. Bright and tangy flavor from the Carrot-Top Gremolata.
  5. 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 Ingredients

fresh carrot bunch with carrot tops.
  • 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

ingredients for carrot pasta chopped on wood cutting board with sharp knife- carrots, garlic, shallots.

Step 1: Prep the carrot sauce ingredeints. Slice the carrots thinly for faster cooking!

sautéed garlic and shallots in pot, stirred with wooden spoon.

Step 2: Saute. Warm olive oil in a medium pot over medium heat. Sauté shallot and garlic until fragrant and golden, 5 minutes.

cooked sliced carrots in pot with water, tender and bright orange.

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.

ingredients for carrot pasta sauce in blender.

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!

creamy vegan carrot sauce blended smooth in blender.

Make the Carrot Top Gremolata

Make the gremolata by adding carrot leaves, parsley, lemon zest, and garlic to a food processor.

ingredients for carrot top gremolata in food processor- carrot tops, parsley, lemon zest, garlic.

Pulse until finely chopped, add salt and oil, then pulse a few times to incorporate. Add more olive oil for a looser version.

carrot top gremolata in food processor.

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.

toasted breadcrumbs in cast iron skillet with metal spatula.

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.

orecchiette combined with creamy carrot pasta sauce in pot.

Serve. Sprinkle with the toasted breadcrumbs and the gremolata!

orecchiette with creamy carrot sauce topped with toasted breadcrumbs and carrot top 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.


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!


What other types of pasta can I use?

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.

Why use carrots for pasta sauce?

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.

Is this pasta freezer-friendly?

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!

  1. 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.
  2. 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.
  3. 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.
  4. 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!
  5. 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.
  6. Digestive health: Carrots are rich in dietary fiber, allowing them to maintain good digestive health and promote a balanced gut.
  7. 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!



More Carrot Recipes you may like

Pasta with Carrot Miso Sauce Video

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 A simple delicious vegan recipe for Orecchiette Pasta with Creamy Carrot Miso Sauce, topped with  Carrot Top Gremolata (optional) and Toasted Bread Crumbs. Flavorful and healthy! #orecchiette

Pasta with Carrot Miso Sauce (Vegan)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 153 reviews


This Pasta with Carrot Miso Sauce is creamy, delicious, and completely vegan! Topped with a bright, flavorful carrot top gremolata (optional) and toasted bread crumbs.


Units Scale
  • 810 ounces orecchiette pasta, cooked in salted water, according to package directions.

Carrot Miso Sauce:

  • 2 shallots, rough chopped (or 1/2 an onion)
  • 46 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!)
  • 12 teaspoons lemon juice.

Toasted Bread Crumbs


  1. Cook the pasta: Set 6-8 cups salted water to boil for pasta, and cook according to directions.
  2. 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.
  3. While the carrots simmer make the optional Carrot Top Gremolata and Toasted Panko or Bread Crumbs (see notes!) 
  4. 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!!!
  5. 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.)
  6. Divide among bowls, and sprinkle with toasted bread crumbs and spoon the flavorful Carrot Top Gremolata over top.


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: 

  1. 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. 

  1. 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.


  • Serving Size: 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

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  1. Day 1 of vegan eating and tried this for dinner. Was delicious! I didn’t have time to make the gremolata and toasted breadcrumbs, but added peas as suggested. Will definitely be making again. Thanks for sharing!

  2. THIS IS AMAZING! It doesn’t taste necessarily like carrots or miso, just something really delicious, creamy and on the sweeter side with nice notes of savouriness. You should DEFINITELY put toasted bread crumbs on top for texture and because they really add to the dish. I ended up toasting the bread crumbs with one pretty large clove of minced garlic, a little salt, pepper and paprika because I did not have the lemon to make the gremolata and wanted something to impart a little more flavor. I ended up topping the pasta with the toasted seasoned breadcrumbs and parsley. SO GOOD.

    I would definitely go for more garlic over less (I probably used a good 3.4 of a bulb for the sauce).

    Also one note, it may have been my brand of miso, but the sauce on its own is like… holy wow, salt. With the pasta it was totally fine, just be aware of salting your pasta water (or consider not salting it at all) if your sauce turns out a bit saltier.

    I never leave reviews but I just had to thank you for posting something so creative, nourishing and delicious! I’ve never had anything like this. Sometimes vegan food can feel like a compromise, but not this! I would serve this to impress anyone on any diet. It’s just that good.


    MAKE THIS. IT IS SO GOOD. Be mindful of salt, and for sure toast some crumbs up!

    1. Sorry, I meant to say I used 3/4 of a bulb of garlic.

      Also, I want to say thank you again! Since trying to go vegan I have missed my very favourite dish: pasta with tomato cream sauce. I never thought I would fill the void, but this gives me the creamy complexity with just a few ingredients I was looking for.

  3. I absolutely love your vegan and vegetarian recipes! They all seem to have an extra depth or more interesting taste profile than most.

    I am going to make this for a friend, but wondered what you think this would be like if I roasted the carrots?

    I love roasted veggies but not sure if I should try it with this recipe.

    Thanks for all your great recipes!

      1. So I made this last night using roasted carrots. It was awesome! I loved the gremolata and the crunchy breadcrumbs on top as well!! Such wonderful flavors. A new favorite!!

  4. I will make this recipe again and again forever, it’s so good! I love playing around adding different seasonings to the sauce. My favorites so far are nutritional yeast and cayenne! I’m about to make it for the 4th time for a big party and I can’t wait to share it with others!

  5. This is a beautiful recipe! I love your blog. I am vegan but everything I make seems like a one-pot bowl of muddy mush. I am trying so hard to make meals with textures and colors like yours, but I keep falling back on my one-pot tried and true (mud lol). My dinners are vegan but not much else…

    In the photo of your (gorgeous) gremolata, it looks like there are red pepper flakes as well. That sounds good! Is there anything else to add? Thanks, Dolly

  6. This dish has a beautifully creamy, complex sauce! I agree with the author that the gremolata adds an unmissable layer of flavor. My only adjustment: I added the juice of one lemon when mixing it into the pasta, which gives a nice, crisp finish. You’re going to zest a lemon for the gremolata anyways, the juice just adds brightness to the sauce.

  7. This is literally one of the best recipes I’ve ever tried. I was skeptical about using carrot tops but now can’t believe I ever threw them away after tasting how delicious they can be. My family just went vegan and they didn’t believe me when I said this sauce had 0 cream or butter. Its so rich and elevated I will be making this a permanent part of my recipe repertoire. Thanks a million!

  8. Delicious! We made this for the first time with our parents in town and everyone loved it! The Gremolata and bread crumbs are a must! Everything takes a little time to prepare, but nothing is difficult to prepare. We doubled the recipe for 4 adults and a toddler and had leftovers. Will definitely make again!

  9. This pasta is unbelievable. Really easy and so satisfying. I like to add even more seasonings like nutritional yeast, cayenne, turmeric, etc. I will make this again and again!

  10. To answer the question about freezing- I subbed in the hemp hearts and froze the sauce. It defrosted nicely. Next time I might freeze before the addition of the miso and add that after reheating the sauce, just to preserve the probiotics better.

  11. Oh this recipe is a killer! I couldn’t make the gremolata, but the carrot miso sauce by itself is so delicious it’s hard to believe it’s that simple. I used sunflower seeds instead of cashews and added a bit of tandoori massala and paprika, and it was just freaking amazing. Topped the pasta more sunflower seeds instead of breacrumbs as well and it was perfect 🙂

    Thank you so much for the inspiration and recipe!!

  12. This dish was delicious! Made it for my family and my in laws and everyone enjoyed. The sauce is amazing on its own, but the gremolata adds an acidic punch that really makes the dish stand out. Will definitely make it again!

  13. This was a surprisingly delicious sauce (Forgive my initial lack of confidence – even half way through I thought, “Hm, that is a LOT of carrots.”) However it is absolutely going on the to-make-again list. I loved how creamy the sauce was, and believe it would pair well with other add-ins such as veggies or chicken (if you have non-vegan family members you’re willing to cater to).

  14. This was really delicious and such a great combination of flavors. I made all the components and like others stated, the gremolata and crunchy breadcrumbs on top take this to another level. The only thing I did differently was for the breadcrumb mixture, I used half panko and half hemp seeds, which gave it a hint of crunchy nuttiness. My husband and 6 year old son gave this recipe 4 thumbs up! Thank you for sharing!

  15. Hi Sylvia,
    I tried your Orecchiette with Creamy Carrot Miso Sauce (Vegan) this evening and it was delicious. I kept thinking macaroni and cheese! It was great. It was the first time I attempted anything like this. I happen to have the white miso on my pantry shelf and was glad to finally use it for something worthwhile. I’m so impressed with your website and the presentation of your dishes are so attractive. My husband enjoyed the dish too. It made me feel really good that we were eating something so yummy and nutritious. I will definitely being eating it again. I couldn’t find the Orecchiette pasta and substituted another kind of macaroni. Can you tell me where to find the Orecchiette pasta? Thanks again. Susan

    1. thanks Susan! You could try online- or most upscale grocery stores have it. 🙂

  16. THIS IS CRIMINALLY GOOD… I’m slowly wading into veganism and my god this recipe blew me away. 10/10 thankyou!!!

  17. Thanks for this delicious looking recipe!
    Do you think gnocchi would work instead of pasta in this recipe?

  18. Made this exactlllyyy as recipe follows and came out SO PERFECTLY! I was licking every last drop of the carrot sauce out the blender!!!! amazing 10/10 this is a new go to dinner recipe and honestly so easy to make!

  19. I used soy sauce since I couldn’t find any miso in the store. Loved this recipe. So yummy. This will be a new go to meal. It was easy to make and I have plenty left over for lunch tomorrow. ❤️

  20. My partner and I challenged each other to go vegan for a week to expand our knowledge of plant-based recipes, and this will definitely become apart of our weekly rotation! The gremolata and breadcrumbs really took this to the next level.

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