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

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  3. Spring Orecchiette with Asparagus and Peas 
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  5. 25 MUST-TRY Vegetarian Pasta (that are not boring!)
  6. North African Carrot Soup with Chermoula
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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

Orecchiette with Creamy Carrot Miso Sauce (Vegan)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 147 reviews
  • 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

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


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

 

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Comments

  1. I was skeptical, yet intrigued by the ingredients. Made this tonight and it was outstanding. My husband says “restaurant quality.” It will be in our rotation.






    1. Someone else said restaurant quality in their review and I agree. Pretty much cooked it as described but used no chicken, chicken vegetable broth instead of water alone. Absolute Mic drop side or main vegetarian dish. On rotation for sure.
      Thank you,
      TM

    1. Hi Joan- for some reason, that doesn’t sound good to me. But of course, do as you please! Perhaps think of this more like Mac and cheese?

  2. Incredible! I’ve been making this every couple of weeks for months now.
    I just make the sauce and it’s my favourite simple dish.






  3. Made this tonight. The carrot sauce was good & creamy. The gremolata was too bitter, though. Had to add Agave nectar to counteract the bitterness. We forgot to get Panko because breadcrumbs are not listed in the ingredient list on the recipe. We had only a small amount on hand—& the dish would have been much better with the full amount.






    1. I am glad you enjoyed! I updated the recipe- thanks for pointing that out!

    1. Have you ever blended silken tofu? It would give a nice creaminess, but you would need to add some olive oil too, for richness.

  4. This was truly delicious. I rarely make the same thing twice and this will be made again and again. I am looking forward to company coming over to impress with this dish.






  5. Absolutely delicious recipe! I’ve made this about 7-8 times and each time turns out perfectly. Thank you. I did have a question on how many days will the carrot sauce stay fresh in the fridge? And can the carrot sauce and gremolata be frozen?






    1. It should keep up to 5 days. I would not freeze the gremolata- it might turn brown. The carrot sauce should be ok though!

  6. Really wonderful. It’s hard to believe it is vegan. Worked great with penne. Thank you for sharing all your recipes.






  7. This looked and tasted like it came from a five star restaurant. The optional additions are essential in my opinion! Because cashews are so expensive lately, I used a bit of heavy cream instead of cashews, and I couldn’t find orecchiette so used penne instead – both worked out perfectly. Thank you for the inspiration!






  8. I made this dish a while ago now, it’s creamy, tasty, and you could carry on eating it. After seeing it again, I think it could be dinner tonight. 😋 yummy






  9. LOVED this recipe!! I made it basically as written but subbed veggie broth for water. Turned out creamy and so tasty. The gremolata and breadcrumbs really made this a complex tasting dish. My boyfriend raved about it! Thank you

  10. I never leave reviews, but this is ~7th time I’ve made this recipe so I felt the credit was due. This is by far my favorite vegan recipe. I follow the recipe to a T; the gremolata and bread crumbs are key for the perfect flavor/texture marriage. I once used purple carrots and it was still phenomenal (albeit an eery grey hue). Also hyper-critical husband approved. THANK YOU!






    1. Hi Megan- I really appreciate you taking the time to rate and review, it truly is the best way to support our blog, so thank you!!! And I am very happy you are enjoying this! 🙂

  11. I have been making this regular since I first tried it and I have passed this recipe on to all my friends. Its like a healthy upgraded mac and cheese!






  12. I made this tonight, with a few changes…veg broth instead of oil, slightly less miso paste, and added butternut squash. So good!!






  13. This was tasty! I loved the miso in it it adds a yummy depth to the sauce. I added a drizzle of balsamic vinegar and roasted pumpkin seeds on top. Delicious!






  14. I made this but instead of carrots I roasted butter nut squash and sweet potato then I purée them together following the rest of the recipe about. It was so delicious






  15. Oh, my goodness! No words to describe how delicious this is. I made the recipe exactly as written including breadcrumbs and carrot top gremolata….and even my 8-year-old was SOLD! The gremolata definitely helps to balance out the richness of the sauce for the perfect bite. #favorited






    1. Hi. I have frozen sauce for a month and it defrosted perfectly. Mine was the vegan version with cashews. It wouldn’t last longer in our house as it is so yum. I am not an expert so couldn’t say if it would last longer than 3 months in freezer. Hope this helps.

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