GUEST RECIPE - CARROT MISO ORECCHIETTE
By Aleksandra K Morley - The Modern Kitchen Garden & Level Land Larder
This week we’re lucky enough to have a guest recipe featured on the blog. Alek (from Level Land Larder IOW) and Fran (from The Modern Kitchen Garden & The Modern Home Farm) have been our retreat chefs for a number of years, serving our guests delicious dishes focused on seasonal goodness (with many of the ingredients grown by Fran and Alek and picked the same day). At our last retreat we asked our guests to pick their favourite dish (not an easy task) and this carrot miso pasta dish came out on top every time! It’s a comforting dish, perfect for a chilled Saturday evening. It’s smooth sauce feels indulgent and the herby gremolata topping adds an extra boost of flavour and goodness.
Servings: 2-3 (but you’re not going to want to share...)
Ingredients
For the pasta:
2 tbsp coconut oil or olive oil
1⁄2 onion, roughly chopped
8 garlic cloves, roughly chopped (but honestly, add up to 12 if you love the deep, smoky flavour of garlic)
4 medium carrots, sliced thinly
2 cups water
1⁄4 cup (38g) cashews
1⁄4 tsp salt
1⁄2 tsp pepper, or to taste
1⁄2 tbsp white miso paste, or to taste
Pinch of turmeric (because whenever you get a chance to add turmeric, do!)
9oz (255g) orecchiette pasta
For the for Herby Gremolata:
1⁄2 cup parsley
1⁄2 cup coriander
1 big garlic cloves, diced
1 tbsp lemon zest
Squeeze of lemon or a small glug of apple cider vinegar
Method:
Heat oil in a medium-sized pot, over a medium heat. Saute onion and garlic until fragrant and golden-brown.
Add carrots, cashews, water, salt and pepper and bring to a boil. Then, cover, turn down to low and let simmer for about 15 minutes (or until carrots are tender).
Stir in the miso and turmeric and let cool for 10 minutes.
Blend sauce on a high speed until creamy and silky smooth. Taste-test and adjust as needed before blending again.
Cook pasta according to packet instructions (remember to salt the water to get the most flavour from your pasta!)
Whilst the pasta is cooking prepare the gremolata. Simply ‘zzuzsh up’ all the ingredients in a blender until coarsely blended. Adjust to taste.
Drain pasta, and add to your carrot-miso sauce. Warm for a few minutes to thicken your sauce, so it incorporates better with your pasta. Top with the herby gremolata.
Top tip: If you have any gremolata spare store in an airtight jar and pop in the fridge. This is delicious on top of salads on toast with mushrooms or tomatoes, or served with new potatoes.
