orecchiette recipe

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

Orecchiette Pasta with asparagus, fresh peas, mushrooms and herbs in a very light carbonara sauce, topped with pillowy burrata cheese.

Orecchiette with Fresh Peas, Asparagus and Burrata

oz Orecchiette pasta

Quarts water

Salt

peas

snow peas or sugar peas

asparagus tips (optional)

onion- diced

garlic cloves, rough chopped

mushrooms

wilting greens- dandelion, arugula, chard, spinach – chopped

cracked pepper

Eggs, whisked

burrata cheese- optional

lemon lemon

Cook the Pasta

 Bring a large pot with 4 quarts water and 2 tablespoons salt to a boil. When water comes to a boil, add pasta and cook to al dente, about 7 minutes ( or see directions on package). During the last minute of cooking the pasta, add the fresh peas, sugar peas and asparagus tips to the boiling pasta, turn the heat up to high and quickly blanch for one minute. Drain the pasta and veggies (reserving 1-2 cups hot pasta water). Do not rinse. Return to the pot, turn heat off.

While the pasta is cooking, saute the mushrooms: In a skillet, heat 1 tablespoon oil over medium heat. Sauté the onion until tender and fragrant, 3-4 minutes. Add the mushrooms and garlic, and saute until golden and tender 7-8 minutes.  Add a pinch of  salt and pepper. Add greens and sauté, stirring often until just wilted. Set pan aside.

Whisk two eggs

Temper the Eggs

. Once the pasta is drained and back in the pot,  gradually whisk in 3 tablespoons of the reserved hot pasta water, one tablespoon at a time into the eggs, to temper the eggs (to warm them up gently- so they don&#8217;t curdle). Stir well.

COMBINE: 

Pour tempered eggs over the pasta and with a big wood spoon, gently stir to coat the pasta. Stir in the mushrooms, half of the lemon zest and half of the fresh the herbs, cracked pepper and parmesan, adding more hot pasta water as needed to loosen the pasta,  and make it a  &#8220;saucy&#8221;.  You don&#8217;t want this dry. I usually add a cup or more.

Taste and adjust salt and pepper to your liking.

Place on a platter or bowl and sprinkle with remaining herbs, lemon zest. Dot with dollops of burrata cheese.

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!

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