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Miso Carrot Pasta with Arugula

Miso Carrot Pasta with Arugula

When it comes to pasta, I’ll try almost anything as a sauce. It’s led to some interesting fails but also some fantastic, funky ideas. This carrot pasta uses two of my favorite components, which makes this an easy 15-minute meal during the week.

I always feel like I overdo on carrots but for good reason. The flavor is the perfect balance of earthy and savory, and I’ve yet to find a use for carrots I don’t like. This pasta might be a bit out there for some, but if you’re in love with carrots, I highly recommend you try this.

The Cream

There’s nothing quite a solid as a good cashew cream, which works well with the creaminess of the carrots. However, cashews can get a bit expensive. This carrot pasta works well with sunflower cream as well.

Greens with Carrot Pasta

I love the peppery-ness of the arugula, but different greens would work. Try kale (massaged with a bit of lemon and salt) or sautee chard/collards with garlic and olive oil. There’s no right or wrong way to go, but don’t skip the greens; they balance out the carrot/miso blend.

Miso Carrot Pasta with Arugula


A creamy main that features a simple miso carrot pasta sauce and peppery arugula for freshness.




8 ounces pasta, choose your favorite


⅔ cup carrot puree

1 tablespoon light miso

⅓ cup cashew or sunflower cream

1 clove garlic, minced

Zest and juice from half a lemon

Pinch of salt


23 handfuls arugula

2 teaspoons olive oil

1 tablespoon toasted sesame seeds

Black pepper, for topping


  • Bring a pot of salted water to a boil. Add pasta and cook until al dente. Drain, reserving some of the pasta water.
  • While the pasta is cooking, combine the ingredients for the sauce and stir until smooth. Once you’ve drained the pasta, add the sauce to the pot and heat over low heat. Add splashes of pasta water to thin the sauce down as needed then stir in the cooked pasta. If the sauce still feels too thick, add a bit more liquid.
  • In a small bowl, combine the arugula, olive oil, and sesame seeds. Toss to coat the arugula.
  • Divide the pasta into 3 to 4 bowls then top with the arugula. Add fresh black pepper before serving.



If you make the carrot puree and cashew puree day-of, get about a two hour head start.

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Marinated Tomato and Avocado Salad

I did not like tomatoes as a child. My mom grew tomatoes in our garden and I always turned up my nose at them. What a missed opportunity to enjoy something so delicious! As an adult with my own garden, I was excited to grow a big harvest this summer. Unfortunately, both tomato plants died before they produced any fruit! If you’re lucky enough to have a homegrown bounty of fresh tomatoes still warm from the summer sun, I beg you to make this marinated tomato and avocado salad.

In fact, I beg you to make this marinated tomato and avocado salad even if you don’t have a vegetable garden. That is, unless you’ve discovered this recipe in the dead of winter and all you can find are bland greenhouse tomatoes. In that case, bookmark this page and come back in summer when tomatoes have the absolute best flavor. I used pearl tomatoes on the vine for this recipe because they’re the perfect bite size when sliced into quarters. Feel free to use whatever tomatoes you have on hand!

marinated tomato salad

This marinated tomato and avocado salad is a fantastic summer recipe whether you’re barbecuing at home or headed out for a picnic. The tomatoes can chill in the fridge while you prep the rest of your feast, making this a really simple recipe to prepare if you’re in charge of multiple dishes. Dice and add the avocado just before serving for the best results.

While incredibly fresh and delicious on its own, there are many ways you can bulk up this marinated tomato and avocado salad if you need to feed a crowd. Try adding cooked quinoa, couscous, or farro. Or, turn it into a pasta salad by adding cooked and cooled shells or penne. I have big plans to spread this salad on crusty bread for a bruschetta-inspired appetizer.


Marinated Tomato and Avocado Salad

  • Author:
    Kate Kasbee

  • Prep Time:
    10 mins

  • Cook Time:
    30 mins

  • Total Time:
    40 minutes

  • Yield:
    8 servings

  • Category:

  • Cuisine:

  • Diet:


  • 2 pounds pearl tomatoes on the vine
  • ½ red onion
  • 4 garlic cloves, peeled and finely chopped
  • 1 ½ tablespoons lime juice
  • 2 tablespoons olive oil
  • 1 teaspoon agave
  • ½ teaspoon salt
  • A few twists of black pepper
  • 1 or 2 ripe avocados, diced (depending on your preference and the size of your avocados)
  • ⅓ cup cilantro, chopped


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