A simple delicious vegan recipe for Orecchiette with Creamy Carrot Miso Sauce, topped with a bright and flavorful Carrot Top Gremolata (optional) and Toasted Bread Crumbs. If you are a fan of the Orecchiette with Broccoli Sauce I know you’ll appreciate this too! Flavorful and healthy! 

 Orecchiette with Creamy Carrot Miso Sauce, topped with  Carrot Top Gremolata (optional) and Toasted Bread Crumbs. Flavorful and healthy! #orecchiette

We’ve been loving this vegan Orecchiette Pasta lately and I think you might too. It features fresh, happy carrots, not just the roots, but the tops too!  The Orecchiette pasta is the perfect little scoop for the creamy carrot sauce. Pillowy cups of goodness.

The carrot sauce is so simple to make and basically simmers while the orecchiette pasta cooks, very quick and efficient – and then it is blended into the creamiest silkiest sauce that glows with nutrients.

The vibrant green carrot tops are turned into a tasty, herby Gremolata Sauce. Double the flavor and double the nutrients!

 Orecchiette w/Creamy Carrot Miso Sauce! | 45-second video

Why this Orecchiette works?

It hits all the marks for me:

  • satisfyingly creamy -yet surprisingly vegan!
  • so much depth and umami (from the miso)
  • gratifying texture and crunch (from the toasted bread crumbs)
  • bright and tangy flavors from Carrot-Top Gremolata
  • full of nutrients!

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. 😉

 

It starts with fresh sweet carrot and their tops. If you can’t find carrot tops, feel free to sub flat-leaf parsley.

Slice the carrots thinly for the fastest cooking, and rough-chop the garlic and shallots.

Saute the shallots and garlic in olive oil over medium heat until golden and fragrant.

Add the carrots, water, and cashews, and let simmer covered until the carrots are tender- about 15 minutes. At the same time cook the Orecchiette pasta.

When the carrots are tender, stir in the miso. I like to use white miso here to help keep the sauce bright and orange.

Then you will blend it into a silky smooth sauce.

Creamy carrot sauce - vegan!

creamy carrot miso sauce

To make the Carrot top Gremolata, pick a 1/2 cup of tender carrot tops.  Alternatively you can use flat-leaf parsley.

Place in a food processor with parsley, lemon zest and a garlic clove. Pulse repeatedly.

Carrot Top Gremolata

Add olive oil, a squeeze of lemon and salt.

Carrot Top Gremolata

Set aside.

Carrot Top Gremolata

Toast up some bread crumbs.

Here I’ve toasted panko with a little olive oil, salt, and granulated garlic. You could make your own bread crumbs with leftover crusty bread- sourdough if you are on that train. 🙂

The bread crumbs add the PERFECT TEXTURE to the creamy pasta. TRUST ME!

Drain the orecchiette pasta and pour the creamy carrot sauce over top.

creamy carrot miso sauce

It will almost feel like creamy mac and cheese but wayyyyyyy better.

 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

Divide among bowls and sprinkle with bread crumbs.

 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

The pasta is good without the Gremolata, but the gremolata really elevates it.

 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

I hope you have 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.

xoxo

Sylvia

More Recipes you may like:

  1. Creamy Spring Pea Pasta (Vegan)
  2. Orecchiette with Broccoli Sauce
  3. Spring Orecchiette with Asparagus and Peas 
  4. Vegan Alfredo
  5. 25 MUST-TRY Vegetarian Pasta (that are not boring!)
  6. North African Carrot Soup with Chermoula
  7. Carrot Salad with Quinoa and Almonds
  8. Roasted Carrots with Tahini Sauce
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
 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

Orecchiette with Creamy Carrot Miso Sauce (Vegan)

  • Author: Sylvia Fountaine
  • Prep Time: 20
  • Cook Time: 25
  • Total Time: 45 minutes
  • Yield: 3-4 1x
  • Category: vegan, pasta
  • Method: stove top
  • Cuisine: American

Description

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


Ingredients

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 (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.

 


Instructions

  1. COOK PASTA: Set 6-8 cups salted water to boil for pasta, and cook according to directions.
  2. COOK the 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 CARROT MISO 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.

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

  1. Place carrot leaves, parsley, lemon zest and garlic in a food processer 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.

 

Nutrition

  • 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

Keywords: carrot pasta, orecchiette pasta recipes vegan, orecchiette recipes, orecchiette recipe, orecchiette recipes creamy, orecchiette recipe vegan

 

Share this with the world

Hi, I'm Sylvia!

Chef and author of the whole-foods recipe blog, Feasting at Home, Sylvia Fountaine is a former restaurant owner and caterer turned full-time food blogger. She currently lives in the Pacific Northwest and shares seasonal, healthy recipes along with tips and tricks from her home kitchen.

Subscribe
to get recipes via email

Leave a comment

Your email address will not be published.

Recipe rating

Comments

  1. Thought this was delicious AS IS- thank you. I did use vegetable stock instead of water. I think next time I will deglaze the pan after the onion and garlic with a dry white wine or sherry just for another layer of flavor. I added peas as you suggested and look forward to adding even more veggies. Love this recipe

  2. Made this last night- AMAZING!!! Used parsley & carrots from TJs- neither looked outstanding but this recipe made them wonderful! I can’t imagine it with farmers market/garden carrots and using the tops. Will do it that way soon.

    I did end up with extra sauce and gremolata (may not have made the full portion of pasta- didn’t measure it…) so today I mixed the carrot sauce about 50/50 with chicken bone broth, put in some leftover cooked mushrooms from another meal, heated up for soup and topped with gremolata.

    Both meals awesome!! 🙂

  3. I’ve made this recipe loads of times! I love it. So delicious. If I did want to add meat for my non-vegan family/friends, what meat would you suggest? I’m not sure what would compliment the dish best and how to do it

    1. Thanks Philicia! For meat options, how about serving with a simple baked chicken breast?

    2. Or you could try a poached chicken breast. My no-fail, super-moist, ridiculously easy method: Bring a large, heavy pot of water to the boil. (Like a two or three quart). Salt it w/about 1/2 tsp of salt. Drop in a chicken breast. Let simmer for 15 or so seconds. Place a tight-fitting lid on, turn off heat and let sit for 1 hour. It will be cooked through and perfectly moist and tender. If it is exceptionally large, simmer for 30 seconds. I got this method from an excellent cookbook by Barbara Tropp years ago.

  4. I’ve made this numerous times and love this recipe!! The gremolata on this recipe is missing lemon juice. Use the link for recipe for the gremolata!

  5. This recipe is a revelation. We are not vegan but are eating far less meat. I was only looking for a recipe to use up carrots and am so glad I tried this! My husband raved about it and would have sworn he was eating cheese sauce had he not been told it was vegan. Definitely a midweek regular from now on.

  6. This is AMAZING – so much more that I expected. The sauce itself is slightly sweet with depth of flavor, but the gremolata and bread crumb make it next level. I like the idea of using roasted cauliflower instead of pasta too, will try that soon.

  7. Wow! Was genuinely surprised by this recipe! Flavor was really subtle great for kids too, but nice undertones of sweetness, miso and garlic. It made a lot of sauce for just two people but it also doubles as a nice carrot soup with crusty bread for another meal.

  8. This was so good! I didn’t make the gremolata though I did top with toasted bread crumbs and parsley. I also added roasted purple cauliflower to round it out. Such a tasty meal and will add it into my repertoire.

  9. Another home run! I used GF chickpea penne and GF bread crumbs. I also cooked a head of cauliflower to serve and I poured the left over sauce on it as well. It was fabulous.

  10. VERY tasty and easy! quick and yummy way to use up carrot 🙂
    subbed in hemp seeds, and used a darker colour miso. also added some greens that I wanted to use up.
    couldn’t get my sauce as creamy/blended as yours. Amazing still – will make again!

  11. I made this for my husband and I, he was totally bowled over by the flavours and taste. Such and easy recipe, and sooooo delicious. It will be become a regular dish from now in our house..

  12. I made a variation of this tonight and it is absolutely delicious! I subbed out 1 carrot and added some cauliflower as I needed to use it up. Also roasted the carrot and cauliflower beforehand to add in an additional depth of flavour. The gremolata is key to making it taste really well balanced, but if you’re after creamy decadence skip it.
    Will definitely be making this again !

  13. This is my fourth night straight making one of your recipes and WOW. This is the best pasta I have ever made 😋

  14. What blender is best to get the sauce this smooth? I have tried blending with stick and the blender attachment and got a lumpy sauce.

    It tasted great!

    1. If the cashews are soft, then a regular blender should work fine. Better than an emersion blender. 😉

  15. This is a lovely sauce, and I like that it’s so flavorful without using nutritional yeast. I just added a little lemon juice at the end for a little zip. I made it for a new mom as she can easily whip up the pasta and veggies whenever is convenient for her. I’m glad to hear that it freezes okay too!

  16. Has anyone tried this without cashews? I have everything else in my pantry already, but no cashews.

    1. I’ve only tried this with the cashews. How about hemp seeds, they may work well here and give it a creamy consistancy.

  17. I love this recipe. I’ve made it 3 times now exactly as written and have never felt the need to change anything or substitute/add anything else (always make with the gremolata). Thank you!!

  18. This recipe has tons of promise. I made a parsley gremolata for the first night but used some leftover chimmi churri on day two. The relief of the lemon or vinegar “spicy salad” was crucial, as noted in the recipe. I ended up wanting about 3x as much gremolata. With that, I liked this recipe a lot. Were I to do it again I would probably try cauliflower florets cut small and steamed with the carrot sauce and lots of gremolata.

    1. They do actually soften in the cooking liquid. Give it a try. 😉 or feel free to soak.

  19. This was absolutely delicious. I wish I had found it months ago when we were getting pounds of carrots from our CSA! lol.

    We didn’t use parsley, as the the carrot tops taste so much like parsley already.

    We will definitely be making this again! This is an delicious, yes simple meal to make to impress any dinner guest.

  20. Wow! I’m definitely making this again. Even my picky 12 yr olds loved it! I’m hoping that it freezes well? I think the next time I make it I’ll double or triple the recipe and freeze the extra. It was kind of labor intensive and I wrecked my kitchen so not the best choice for a busy weeknight but man, when you find a plant-based meal that everybody loves you gotta keep it in the rotation!