for 4 people

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

How it's done

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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