Creamy Carrot Pasta with Gremolata
Ingredients
- 250 g pasta of choice
- 2 tbsp olive oil
- 2 shallots (or 1 onion)
- 3 medium carrots
- 3 garlic cloves
- 1/2 tsp chili flakes (optional)
- 1 tbsp white miso
- 1/2 lemon, juiced
- 1/2 cup (65 g) cashews
- 2/3 cup (160 ml) water (or more)
- salt & pepper
Carrot top gremolata
- small bunch carrot tops
- small bunch parsley
- 1-2 garlic cloves
- zest of 1 lemon
- pinch of salt
- 4 tbsp olive oil (or more)
Breadcrumbs
- 1/4 cup breadcrumbs
- 2-3 tbsp olive oil
- lemon zest, garlic or other aromatics (optional)
Preparation
Sauté carrots and shallot on high heat until slightly charred, add the parsley stems, then reduce the heat and add the garlic.
Blend all ingredients for the sauce.
Optionally prepare the gremolata and breadcrumbs.
Cook pasta 1 minute less than packaging instructions.
Combine sauce and pasta in a pan, add pasta water as needed to loosen the sauce.
Serve with breadcrumbs and gremolata and enjoy!
Gremolata and breadcrumbs
Finely chop carrot tops, parsley, garlic, and lemon zest, then mix with salt and olive oil.
Heat olive oil in a pan and fry breadcrumbs with optional lemon zest or garlic until crispy.
