carrot pasta

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

Orecchiette With Creamy Carrot Miso Sauce (Vegan) 

orecchiette pasta,

shallots, rough chopped (or 1/2 an onion)

4-6 garlic cloves, rough chopped

olive oil

carrots, thinly sliced (3 medium carrots)

water

raw cashews (or sub raw hemp seeds)

salt

pepper

——-

White Miso Paste

carrot

Italian parsley

garlic

lemon zest

——

Orecchiette with Creamy Carrot Miso Sauce (Vegan) 

COOK PASTA

Set 6-8 cups salted water to boil for pasta, and cook according to directions.

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&#8217;t need to dissolve fully) and let cool for 5-10 minutes.

While the carrots simmer make the optional Carrot Top Gremolata and Toasted Panko or Bread Crumbs (see notes!) 

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!!!

Drain the pasta and pour the sauce over the pasta, gently warming if needed. Taste and adjust salt. (If you didn&#8217;t salt your pasta water, chances are you&#8217;ll need salt.)

Divide among bowls, and sprinkle with toasted bread crumbs and spoon the flavorful Carrot Top Gremolata over top.

This recipe is amazing (and one of my favorites that I have made from your site)! Everything about it was delicious! Thank you so very much for sharing your incredible recipes online!

Wow!! I will be making this on repeat for the foreseeable future. Sauteed shitake's  would be great with this. Also wondering if adding nutritional yeast to the sauce would make for a tasty vegan nacho cheeze. 
I don't often leave comments for recipes but this is SO good I felt compelled to. Thanks for creating/sharing!

Just made this. Yes it is time consuming and requires a lot of clean up, but I think it would get easier with more practice. Also, the Gremolata is a MUST. That with the toasted panko was a game changer. I made it with red miso paste as I didn't have white miso, and just put slightly less than 3 tablespoons. Overall delicious and my second recipe from your website this month!

This dish is incredibly delicious!!!! My husband described it as something you would expect to be served at a 5 star restaurant,  and I agree. Thank you for sharing.  I can't wait to try your other recipes.

This was my first creamy vegan sauce since saying bye to dairy, and it didn't disappoint! I substituted rocket (as I had so much) in the gremolata (divine too) and the bread crumbs really replaced the parmesan. Also tried this with potato the next time round and added mushroom, spinach, spring onion and bacon to appease the hubby - still amazing!

This is so delicious. I made a batch and ate it for 3 days...and then immediately bought ingredients to make it again because I’m obsessed! Love the Gremolata-but I think it’s better the next day, so if you have time to plan ahead I’d make this one day sooner.

Fantastic recipe! Delicious, creamy, filling, healthy but feels indulgent. Going in the “meals we like” file for future use.

Awesome recipe! I am not vegan but this is now printed out and in my recipe binder to make again. It was so flavorful.

The pasta was bursting with flavours! And my dad kept adding more gremolata to his plate with every helping! Thank you so much for introducing us to this wonderful recipe!

Really loved this recipe!  I have a cashew allergy so used some almond crema I had in the fridge and it was perfect!  I am a new fan and will be trying more of your recipes.

Love the sexy creaminess and the no waste approach!  this is the second recipe from feasting at home (first I tried the frankies!)  and  two out of two delish meals so far!  and counting  :)

This recipe is incredible, I can't stop making it!  Seriously one of the best things I've eaten and made!  I want everyone to try this to see how good vegan food can be!  Also a great way to work on using up the mass harvest of carrots from my garden.  Thank you for such a fabulous recipe!

Loved this recipe! The sauce is so creamy and the toasted breadcrumbs on the top really make it. I didn't change anything with the recipe and I definitely won't going forward. New staple dish! I can't wait to try other recipes from the site.

Love this recipe, my husband who is a serious carnivore even loved it and thats saying a lot! 
Would this freeze well? I would love to make extra and have it in the freezer! 

Thank you!

Wow I’m impressed. This turned out really great. It’s definitely not Mac n cheese but it’s great anyway! 

I added some nutritional yeast to the sauce. Yum!

Lovely colour and fantastic taste!

I was looking for a new vegan pasta sauce and voilá! I found this recipe on Tuesday and two days later, I just tried it and loved it.

I never thought that miso would go well with cashews, it was just great. 

Thanks a lot for the great recipe.

Tasty sauce with a hint of sweetness, something different than the regular pasta sauce. Love the miso taste. Used it over ravioli and left 1/4 of it unpureed for a bit of bite.

This might just be the best pasta I’ve ever made — and I make/eat a lot of great pasta. SO delicious. It’s perfectly rich and creamy and filled with umami. 

Do not skip out on the toasted panko and gremolota. They both added so much flavor and texture to the already amazing sauce. 

I made two heaping cups of pasta (more than recipe called for) and still had a full mason jar of leftover sauce. Looks like I’m going to have to make a second batch! 

Thank you so much for sharing this recipe :)

This was fabulous- we served over  our hand rolled cavatelli and topped with roasted panko, gremolata  and shiitake. For the sauce I omitted the oil and added a pinch of red pepper flakes.

This is fantastic!! The breadcrumbs and gremolata 100% take this to the next level!

I forgot to get cashews so I used white beans instead. Husband and I really liked it and plan to make again!

https://content.jwplatform.com/videos/KJA1Xqpa.mp4

A video for Orecchiette with Creamy Carrot Miso Sauce, topped with a bright and flavorful Carrot Top Gremolata (optional) and Toasted Bread Crumbs. Flavorful and healthy! 

Orecchiette with Creamy Carrot Miso Sauce Video

Carrot noodles make for a healthy gluten-free side dish or entrée! These veggie noodles are quick and easy to make and always a crowd-pleaser.

Raw Carrot Pasta with Ginger-Lime Peanut Sauce

carrots,

cashews

cilantro,

peanut butter, or almond butter

coconut milk

liquid aminos

cayenne pepper

garlic,

ginger,

lime juice

Combine all ingredients in a small bowl and...

Combine all ingredients in a small bowl and mix together until smooth and creamy.

Wash carrots well, peel them, and pat them...

Wash carrots well, peel them, and pat them dry.

Using your spiral slicer, make noodles out of...

Using your spiral slicer, make noodles out of all of the carrots. It will be more difficult to make the noodles once there is only a few inches of carrot left, so you can grate what’s left of the carrot.

Place all carrot noodles into a large serving...

Place all carrot noodles into a large serving bowl. Pour the Ginger-Lime Peanut Sauce over the noodles and gently toss together (I use my hands for this part).

Serve with roasted cashews (or peanuts) and freshly...

Serve with roasted cashews (or peanuts) and freshly chopped cilantro.

Carrot and zucchini pasta are combined with a creamy cucumber avocado sauce in this simple, yet delicious zucchini noodle recipe. It's a complete plant-based recipe and gluten-free, vegan, paleo and Whole30 friendly.

Carrot and Zucchini Pasta with Avocado Cucumber Sauce

zucchini

carrots

micro-greens (garnish)

avocado

cucumber

lemon (juiced)

salt and pepper (to taste)

Spiralize the zucchini and carrots. Then place them in a large bowl and set aside.

Add the remaining ingredients (except the microgreens) to a food processor. Process until smooth and creamy.

Pour the avocado cucumber sauce onto the carrot and zucchini pasta and toss to combine.

When serving, garnish with an extra sprinkle of black pepper and a handful of micro-greens.

lemon juice.

panko

salt and garlic powder

Loved this, especially with the toasted bread crumbs!!

Absolutely delicious! Recipe makes plenty of sauce. I made the sauce and pasta as written but did not use oil. Also did not make Gremolata or add breadcrumbs. This dish is a winner!

Quick and healthy Asian carrot noodles with a delicious combination of hoisin, soy, orange juice, and ginger! A unique and delicious low carb dinner.

Easy Carrot Noodles (No Spiralizer Required!)

Tbsp hoisin sauce (30 mL)

Tbsp orange juice (30 mL)

soy sauce (15 mL)

ginger

carrots (trimmed)

Tbsp sesame oil

Tbsp sesame seeds

Glaze: In a small bowl mix hoisin, soy, orange juice, and ginger.

Noodle-fy: Use a vegetable peeler to peel down the length of the carrot, creating long ribbons.

Cook: Heat sesame oil in a large saute pan or a wok over medium heat. Add carrot noodles and cook about 3 minutes, gently stirring often. Add in the sauce mixture and continue to cook another 1 minute, stirring to blend everything together. Sprinkle with sesame seeds and serve hot!

I made these as a side dish and they’re really not carrot noodles … they’re crunchy carrot peelings with a not-so-great taste.  I’m surprised to see such high ratings on this recipe as my family tried them but after a bite or two, we wound up chucking them into the garbage because no one liked them. This was really disappointing as the recipe looked good &amp; I was looking forward to trying them. Maybe the other recipes on this site are tasty but this one was a definite miss.

This is so delicious I'll to make it again &amp; again.

Thanks for this little treasure.

Have a beautiful Sunday!

Louise

Thank you very much for this very yummy recipe !
Will definitely add it to my recipe book.

These were awesome! Had to have my husband help me with the peeler. He said it was easy for him.
I will definitely make these again.
Thank you 🙂

Yumm! Thanks for this recipe. It was so fast and delicious! I think we'll double (at least)the glaze and mix in cooked chicken and a little broccoli next time instead of serving those alongside the noodles.  They need that glaze!

DELICIOUS!!!!  Who knew cooked carrots could taste so good.  The sauce is so zesty good and really makes the carrots shine as the star of the show!  Good job sauce!  Sarah again THANK YOU!

I tried your carrot recipe for a picky grandchild. They were a hit. Thank you for sharing this recipe with us.

Quick, easy and tasty, I'll make it again. Thank you and Happy New Year 😊

I was looking for something to have alongside Asian lettuce wraps. This worked well. Quick and delicious--and healthy. What more could you ask for?

I fixed this as a side with dinner this evening and my family raved about it.  So delicious!  Will have this again and again!!!

https://www.youtube.com/watch?v=hUjKbtfka4k

Quick and healthy carrot noodles with a delicious Asian-inspired glaze! A unique low carb dinner (you just need a veggie peeler!)

Get the recipe here: https://www.liveeatlearn.com/asian-carrot-noodles/

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Carrot Noodles (With A Potato Peeler!)

Brighten up your pasta dishes with this vibrant carrot pasta sauce. Packed with nutrients and bursting with sweet and savory flavors, it&#39;s a delicious alternative to traditional pasta sauces

Carrot Pasta

carrots (about 5-6 medium), cut into 1/2 inch rounds

onion,

4-5 garlic cloves,

cannellini beans

canned full fat unsweetened coconut milk

tahini (see note)

Prep the vegetables - Slice the carrots into 1/2 inch rounds and quarter the onion. Leave the garlic cloves in their skin.

Roast the vegetables - Toss the carrots with olive oil. Take the time to rub oil all quartered onion and drizzle some over the garlic. Place on a baking tray. Roast  at 400°F for 25-30 minutes.

Once slightly cooled, add all the roasted veggies (peel the garlic) to the food processor or blender along with the rest of the ingredients.

Blend until smooth. Pour into a pan and heat over medium to medium-low heat for several minutes until heated through.

Add cooked pasta. Be sure to reserve about 1/2 cup of the pasta water before draining and use it to thin out the sauce, if needed. Stir in some yogurt or cheese, like ricotta cheese, parmesan cheese, or cheddar cheese. 

Made this tonight and was surprisingly well received by all of us in the family! Because of the coconut milk, it reminded us of almost a curry!

After blending the sauce, we sautéed some capsicums and then mixed the sauce in and stirred some baby spinach and kale at the end. It was a delicious meal, it will definitely be on rotation in our household. Thank you Min!

Easy, delicious, and healthy! My son is allergic to garlic so I left that out. Used a little tomato sauce instead of tahini because that's what we had.  I also added a couple of different spices to the carrots. Thanks for a great recipe!!

I didn't have carrots, so I replaced them with red and yellow bell peppers. Turned out delicious! Thank you for making such healthy recipes!

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The most viewed carrot pasta recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine