Miso Carrot Pasta with Arugula
A creamy main that features a simple miso carrot pasta sauce and peppery arugula for freshness.
Servings 3 to 4 servings
Ingredients
Pasta
- 8 ounces pasta choose your favorite
Sauce
- ⅔ cup carrot puree
- 1 tablespoon light miso
- ⅓ cup cashew or sunflower cream
- 1 clove garlic minced
- Zest and juice from half a lemon
- Pinch of salt
Greens
- 2-3 handfuls arugula
- 2 teaspoons olive oil
- 1 tablespoon toasted sesame seeds
- Black pepper for topping
Instructions
- Bring a pot of salted water to a boil. Add pasta and cook until al dente. Drain, reserving some of the pasta water.
- While the pasta is cooking, combine the ingredients for the sauce and stir until smooth. Once you’ve drained the pasta, add the sauce to the pot and heat over low heat. Add splashes of pasta water to thin the sauce down as needed then stir in the cooked pasta. If the sauce still feels too thick, add a bit more liquid.
- In a small bowl, combine the arugula, olive oil, and sesame seeds. Toss to coat the arugula.
- Divide the pasta into 3 to 4 bowls then top with the arugula. Add fresh black pepper before serving.
Notes
If you make the carrot puree and cashew puree day-of, get about a two hour head start.