Vegan Recipes

Vegan Pasta with Carrot Miso Sauce

Vegan Pasta with Carrot Miso Sauce is such a creamy and spicy recipe. Furthermore, it is the most flavorful vegan pasta. Moreover, the carrot orecchiette spaghetti cooks quickly and successfully while it boils, and following that, it’s combined to create this silkiest, creamiest gravy, which tastes like pasta with cheese and glows without nutrition.

Vegan Pasta with Carrot Miso Soup

Tips for making this recipe:
  1. When the pasta begins to cook, add a single serving of vegetables to quickly boil them. Broccoli, asparagus, and peas pair nicely. Add a few pieces of fresh spinach and wilt it while mixing the pasta with the sauce.
  2. Furthermore, prepare the dressing in advance, chill it, and then reheat it slowly when the cooked pasta is about to be served.
  3. Incorporate a hint of boosts: add some red pepper flakes as a garnish and a little kick of heat. You may also add this to the gremolata. Or put some jalapeno powder in the mixer.


  • Olive oil: 2 tbsp.
  • Pepper.
  • Garlic cloves: 4-6.
  • White miso paste: 3 tbsp.
  • Water: 2 cups.
  • Shallots: 2.
  • Raw cashews: 1/4 cup.
  • Carrots: 1 cup.
For topping:
  • Garlic clove: 1
  • Italian parsley: 1/2 cup.
  • Salt: 1/4 tsp.
  • Carrots: 1/2 cup.
  • Salt.
  • Lemon zest: 1 tbsp.
  • Olive oil: 1/2 cup.


  1. Bring six to eight cups of seasoned water to a boil for the noodles to boil as indicated.
  2. Prepare the onion sauces: In a small pot, heat the vegetable oil over a flame.
  3. Simmer shallots and garlic for approximately five minutes, till aromatic and golden, tossing frequently. Bring the water, cashews, carrots, pepper, and salt to the point of boiling.
  4. For approximately fifteen minutes, while the carrots are tender enough for a cover, reduce the heat to low and simmer quietly. After adding the three tablespoons of mono (which is yet to dissolve completely), allow it to cool for between ten and fifteen minutes.
  5. After the veggies are soft once they’ve warmed slightly, put them all in a fast-speed blender, cover it tightly with a kitchen towel, and blend on the shortest possible setting for about one and a half minutes, up to the point where the mixture is completely combined, creamy, and silky smooth.
  6. Here, take a moment and get it nice.
  7. After washing the pasta, cover it up in a sauce and warm it gently if necessary. Modify your salt level according to your liking.
    (You may require salt even if you didn’t salt your pasta water.)
  8. Distribute evenly between the dishes, cap over toasted bread crumbs, then swirl on the spicy Carrot Topping Gremolata.

Carbohydrates: 59.7 g.

Calories: 392 kcal.

Saturated fat: 2 g.

Carbohydrates: 59.7 g.

Fiber: 5.4 g.

Sodium: 201.3 mg.

Sugar: 6.7 g.

Protein: 11.5 g.

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