Orecchiette with Creamy Carrot Sauce
Ingredients
12 ounce box orecchiette
2 shallots, roughly chopped
3 garlic cloves, roughly chopped
2 tablespoons olive oil, optional
2 heaping cups carrots, roughly but evenly chopped
2 cups water
1/4 cup raw cashews
3 tablespoons white miso paste
salt & pepper, to taste
Directions
Bring a large pot of salted water to a boil and cook pasta.
In a medium pot, add oil if using and shallots. Turn heat to low/medium. Lightly salt your shallots to allow them to sweat. The salt will help release the juices of the shallots. Once shallot is softened and slightly golden, add garlic and give it a stir. Add carrots, cashews, water, and bring to a boil. Cover and lower heat and simmer gently until carrots are fork-tender. Timing will depend on how small or big you cut your carrots.
Once carrots are tender, allow to slightly cool and add to a high-speed blender along with 3 tablespoons of miso. Blend until smooth. Taste and season with salt & pepper.
Once pasta is cooked drain, and add enough sauce to coat. You may not need all the sauce.
Serve with a dollop of pesto and toasted breadcrumbs, optional.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4