Pasta with Carrot Miso Sauce

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

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 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

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.

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.

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

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!

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!

xoxo

Sylvia