EAT YOUR RETINOL CARROT MISO PASTA
Such a great vegetarian pasta recipe that my husband actually used to make me when we first met! The carrot sauce is super creamy, tossed through pasta, topped with crisp breadcrumbs and a zesty gremolata. Add in any protein you like!
Serves 2
530 kcal & &18g protein
* 250g carrots, peeled and chopped
* 1 banana shallot or small white onion, chopped
* 2 garlic cloves, minced
* 6 fresh sage leaves
* 1 tsp white miso
* 25g Parmesan, finely grated
* 1 tsp honey
* 1 tbsp olive oil
* 1 chicken stock cube dissolved in 400ml hot water
Gremolata
* 2 large handfuls of parsley
* 1 tbsp capers
* 1 small garlic clove
* Zest and juice of 1 lemon
* 2 tbsp olive oil
To serve
* 150g pasta (e.g. rigatoni or fusilli)
* 1 slice good-quality bread, toasted
* Zest of ½ lemon
* Salt and pepper
Method
Warm a little olive oil in a saucepan over medium heat. Add the shallot and garlic with a pinch of salt and cook for 2–3 minutes until softened. Stir in the sage and cook for 1 minute. Add the chopped carrots, miso, and honey, then pour in the stock. Simmer for 15-20 minutes or until the carrots are very soft. Drain but keep the liquid. Remove from heat and let cool for 5 minutes.
Meanwhile, cook the pasta in salted water until al dente. Reserve a mug of pasta water before draining.
For the gremolata, blend the parsley, capers, garlic, lemon zest and juice, and olive oil into a coarse paste.
Toast the slice of bread until golden and crisp. Tear into chunks and blitz in a food processor with lemon zest, 1 tsp olive oil, a pinch of salt and pepper, and extra sage if you fancy, until it forms a crumb.
Blend the cooled carrot mix with 1 tbsp extra virgin olive oil, the parmsean, in a high-speed blender, pour in some of the carrot stock until silky smooth. Season with salt and pepper if needed.
Return to the pan over low heat, and mix in the cooked pasta, tossing until the sauce coats the pasta in a glossy finish. Add a splash of pasta water to loosen to get the right consistency.
Serve with a generous spoonful of gremolata, breadcrumb topping, & extra Parmesan to finish.
You heard of the viral eat your retinol carrot salad? But have you tried my eat your retinol pasta? If you like to eat your skin care, then you’ve got to make this pasta recipe. It’s a combination of flavors that are honestly so divine. Cooking the carrots down with shellot, garlic, sage, and miso, blending it until silky smooth with honey, parmesan, and a little bit of olive oil. You serve this recipe with a gremla, which is basically a mix of parsley, garlic, lemon. I also add a little bit of capers just for an extra bit of kick. There may seem like there are a few components to this recipe, but honestly, it’s worth the effort. Blitz some breadrumbs together and you just get that perfect combination of salty miso, sweet carrot pasta, that tangy fresh grammala, and then a scattering of those lovely crispy breadrumbs. Top with extra parmesan and dive in. This one is just so good.