Pasta with Carrot Miso Sauce and Kale

This week's meal of the week is a new way to enjoy those sweet, sweet Farm Fresh carrots, including the green tops! Did you know that carrot tops are edible?! They are reminiscent of parsley, and make a great pesto or addition to homemade stock.


Pasta with Carrot Miso Sauce and Kale

8–10 oz pasta, cooked in salted water

1/2 onion, chopped

4–6 garlic cloves, rough chopped

2 T olive oil

2 heaping cups carrots, thinly sliced (3 medium carrots)

2 C water

1/4 C raw cashews (or sub raw hemp seeds)

1/4 t each salt & pepper 

3 T miso paste

1 bunch Red russian kale, chopped

Carrot Top Gremolata

1/2 C carrot tops packed or sub 1/2 C more Italian Parsley

1/2 C Italian parsley

1 fat garlic clove

1 T lemon zest ( zest from one med lemon)

1/4 t salt

1/3 C – 1/2 C olive oil


Cook pasta according to directions. Drain & add chopped kale. Cover & let steam.

Heat oil in a medium pot over medium heat. Saute onion & garlic until fragrant and golden. Add carrots, cashews, water, salt, pepper & bring to boil. Cover & simmer over low until carrots are fork-tender, about 15 min. Stir in miso, cool 5-10 min.

Make Carrot Top Gremolata by mixing all ingredients in food processor.

Once the carrots are slightly cooled, place all in high-speed blender & blend on lowest setting, gradually increasing speed, until smooth, about 1 - 1 1/2 min.

Pour sauce over drained pasta & gently warm if needed. Taste and adjust salt. Divide among bowls & sprinkle with Carrot Top Gremolata

Photo by and recipe inspired by: Feasting At Home

Older Post Newer Post