Main
Miso Carrot Pasta
45 minServes 4Nutri-Score B€
B
45 min
45 minMiso Carrot Pasta
what you need
Ingredients
carrots (peeled and cut into chunks)Produce4 pieces
brown onion (peeled and quartered)Produce0.5 pieces
garlic (cloves, peeled)Produce2 pieces
olive oil (for roasting)Pantry15 ml
rigatoni (or pasta of choice)Grains500 g
tahiniPantry60 ml- white miso pastePantry25 g
smoked paprika (optional)Spices1 g- nutritional yeast (optional)Pantry15 g
per serving
Nutrition
585kcal
- Carbs
- 95 g
- Proteins
- 18 g
- Fat
- 15 g
what you’ll use
Tools
Oven
Baking tray
Blender
Stockpot
Colander
step by step
Method
- Step 1
Roast the vegetables
- Preheat the oven to 200 °C.
- Toss the carrots, onion and garlic with the olive oil on a baking tray.
- Roast until soft and lightly caramelised.
- Step 2
Blend the carrot sauce
- Transfer the roasted vegetables to a blender.
- Add the tahini, white miso paste, smoked paprika and nutritional yeast.
- Blend until smooth and creamy, adding a splash of water if needed.
- Step 3
Cook the pasta
- Boil the pasta in salted water until al dente.
- Drain, reserving a little pasta water.
- Step 4
Combine and serve
- Mix the pasta with the creamy carrot sauce, loosening with pasta water.
- Serve straight away.