Creamy, Paleo Carrot Pasta
Serves 230 mins prep40 mins cook
It doesn’t get much better than this creamy pasta!
0 servings
What you need
Instructions
For the Pasta Cook 16 oz. of gluten-free pasta, preserving 1/2 cup of pasta water for the sauce For the Sauce Add the olive oil, shallot, and garlic cloves to a medium-sized pot Sweat over medium heat for five minutes, then deglaze with the white wine Next, add the chopped carrots and vegetable broth Cook down for about seven minutes before adding the tahini paste and white miso pasta Stir in the tahini and miso paste, then drain and add the cashews to the pot Season with nutritional yeast, turmeric, red pepper flakes, salt, and pepper Remove from heat and add to a blender with the pasta water Blend for two minutes until smooth For the Gremolata Finely mince the parsley and carrot tops Add to a bowl with the minced garlic cloves, lemon zest, salt, and pepper Mix together, then set to the side For the Breadcrumbs Preheat the oven to 350 degrees and line a baking tray with parchment paper Add three pieces of gluten-free sourdough bread to a food processor Pulse until crumbled, then pour onto the prepared baking tray Drizzle olive oil over the breadcrumbs and season with garlic powder Mix together, then bake for 15 minutes To Assemble Pour the pasta sauce over the cooked pasta and stir to evenly distribute the sauce Add the breadcrumbs to the pasta, stir to combine Add the pasta to a bowl and top with gremolata, then top with more breadcrumbs and red pepper flakesView original recipe