Creamy Carrot and Cashew Pasta with Lemon Gremolata
Ingredients
- 2 portions orchiette pasta (homemade or store-bought)
For the sauce
- 2 shallots
- 3 garlic cloves
- Olive oil
- 3 carrots
- 2 cups water
- 2.5 handfuls cashew nuts
- Salt and pepper
- 3 tablespoons white miso paste
For the gremolata
- Big handful carrot tops
- Big handful parsley
- 1 garlic clove
- 1 tablespoon lemon zest
- Good splash of lemon juice
- 2.5 tablespoons olive oil
- Salt and pepper
- Chilli flakes
Preparation
Prepare your pasta according to package instructions or make your own orchiette pasta.
Chop shallots and press garlic. In a pot, fry them in olive oil for a couple of minutes until golden.
Add chopped carrots, cashew nuts, water, salt, and pepper to the pot. Bring to a boil.
Lower the heat and simmer for fifteen minutes.
Stir in miso paste.
Blend the sauce until smooth.
Season with additional salt and pepper to taste.
For the gremolata, chop the parsley and carrot tops, press the garlic, and zest the lemon. Mix them together with lemon juice, olive oil, salt, pepper, and chilli flakes.
Adjust the gremolata with more chilli flakes, lemon juice, or oil if desired.
Serve the orchiette pasta with the creamy carrot and cashew sauce, and top with the lemon gremolata.
