Carrot & Basil Cashew Pasta

Instructions

1. Prepare Carrots and Aromatics

   7 min hands-on

   • Scrub the carrots to remove dirt. Slice the larger portion into thin rounds and set aside.
   • Finely chop the shallots and garlic. Reserve the smaller portion of carrots for later use.

2. Sauté Vegetables

   6 min hands-on

   • Heat a portion of olive oil in a large skillet over medium-low heat.
   • Add the chopped shallots and garlic. Sauté for 2–3 minutes until softened and fragrant.
   • Add the sliced carrots and cook for an additional 3–4 minutes until they begin to soften.

3. Simmer Sauce Base

   1 min hands-on15 min waiting

   • Add most of the cashews, water, a pinch of salt, and black pepper to the pan. Stir to combine.
   • Cover and reduce heat to low. Simmer for 15–20 minutes until the carrots are tender.

4. Blend Carrot Sauce

   3 min hands-on

   • Transfer the carrot mixture to a blender or food processor.
   • Add miso and a portion of olive oil. Blend until smooth and creamy.
   • Taste and adjust seasoning with additional salt or pepper if needed. Set aside.

5. Prepare Carrot-Top Pesto

   5 min hands-on

   • Remove thick stems from basil and set leaves aside.
   • In a food processor, combine basil leaves, reserved carrot tops, grated garlic, reserved cashews, lemon juice, yeast extract, and salt. Pulse until chunky.
   • Gradually drizzle in remaining olive oil, pulsing until desired consistency. Adjust seasoning as necessary.

6. Cook Pasta

   2 min hands-on10 min waiting

   • Cook the pasta in boiling salted water until al dente.
   • Reserve some pasta cooking water before draining.

7. Combine Pasta with Sauce

   2 min hands-on

   • Return drained pasta to the pot.
   • Gradually stir in the carrot sauce, adding reserved pasta water if needed to loosen the sauce.
   • Warm over low heat, stirring gently, until heated through.

8. Serve and Garnish

   2 min hands-on

   • Divide pasta among serving plates.
   • Top with dollops of pesto and sprinkle with reserved carrot ribbons and whole cashews.
   • Finish with a drizzle of olive oil and freshly cracked black pepper.
   • Cooking tips:
   • For an extra silky texture in the carrot sauce, strain it through a fine mesh sieve after blending.
   • To enhance the umami flavor, consider adding a pinch of smoked paprika or a splash of soy sauce to the carrot sauce.
   • If you prefer a spicier kick, add a small pinch of red pepper flakes to the pesto or carrot sauce.
   • Store leftover pesto in an airtight container with a thin layer of olive oil on top to prevent oxidation. It keeps for up to 5 days in the refrigerator.
   • The carrot sauce freezes well and can be reheated for future pasta dishes or thinned with water or broth to make a flavorful soup.