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
2–3 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.