Orecchiette With Creamy Carrot Miso Sauce Recipe

Ingredients For Orecchiette With Creamy Carrot Miso Sauce Recipe

• 810 ounce Orecchiette pasta, cooked in salted water, according to package directions
• 2 Shallots, rough chopped
• 46 Garlic cloves, rough chopped
• 2 tablespoon Olive oil
• 2 cup Heaping carrots, thinly sliced
• 2 cup Water
• 0.25 cup Raw Cashews
• 0.25 teaspoon Salt
• 0.25 teaspoon Pepper
• 3 tablespoon White miso paste
• 0.5 cup Carrot tops packed or sub 1/2 cup more italian parsley
• 0.5 cup Italian Parsley
• 1 Fat garlic clove
• 1 tablespoon Lemon zest
• 0.25 teaspoon Salt