Carrot and miso orecchiette

Carrot and miso orecchiette

Total: 30 min. | Active: 30 min.
vegan, lactose-free
Nutritional value / person: 558 kcal
, Fat: 21 g
, Carbohydrate: 87 g
, Protein: 17 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Breadcrumbs

2 tbsp olive oil
40 g panko breadcrumbs
1 garlic clove, squeezed
2 pinch salt

Sauce

1 tbsp olive oil
1 shallot, coarsely chopped
300 g carrots, sliced
1 dl water
150 g vegan cream cheese substitute
1 ½ tbsp miso paste

Pasta

400 g pasta (e.g. orecchiette)
salted water, boiling

To serve

½ bunch flat-leaf parsley, finely chopped
1 organic lime, use grated zest and 1 tbsp of juice
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How it's done

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Breadcrumbs

Heat the oil in a non-stick frying pan. Stir fry the breadcrumbs and garlic for approx. 4 mins., season with salt, remove, set aside.

Sauce

Heat the oil in a pan. Add the shallot and carrots, sauté for approx. 4 mins. Pour in the water, reduce the heat, cover and simmer for approx 10 mins. until the carrots are soft. Add the cream cheese substitute and miso.

Pasta

Cook the pasta in boiling salted water until al dente, set aside approx. 100 ml of the cooking water, drain the pasta. Mix the pasta into the sauce along with the cooking water.

To serve

Plate up the pasta, top with parsley, lime zest and juice, sprinkle with the reserved breadcrumbs.

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