Miso roasted carrot pasta with a super creamy "hidden veggies" sauce thats 100% vegan made from roasted carrots, caramelised garlic and tofu.
Get ready for a totally vegan flavour-packed adventure with my Miso Roasted Carrot Pasta! This isn't your ordinary pasta night – we're taking a joyride through rich, umami roasted carrot goodness with extra roasted garlic for good measure. Buckle up, pasta lovers, because this recipe is about to redefine your dinner game!
What's more, this recipe is fully vegan with a focus on whole-food ingredients! This recipe dodges any ultra processed vegan dairy alternatives and uses silken tofu instead. This makes the sauce super creamy AND gives it a nice boost of protein. With 15g of protein and 7g of fibre in every portion, this Miso Roasted Carrot Pasta is a mid-week champion!
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🍛 Ingredients for miso roasted carrot pasta
Getting ready to make my Miso Roasted Carrot Pasta? Let's dive in! But first let me introduce you to the star-studded cast of ingredients that make this recipe a game-changer:
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For the Miso Roasted Carrots:
- Carrots, peeled and sliced
- Medium onion, peeled and roughly chopped
- Miso paste, white or red
- Garlic bulb
- Olive oil
- Fine sea salt
- Ground black pepper
For the Carrot Pasta:
- Vegetable stock/broth
- Silken tofu
- Tomato purée
- Sun-dried tomatoes, from a jar
- Paprika
- Salt and black pepper to taste
- Dry pasta of your choice
- Fresh parsley, finely chopped for serving
- Chilli flakes for serving
📝 Some healthy credentials!
Carrots: Beyond their vibrant colour and delicious taste, carrots pack a nutritional punch. Loaded with beta-carotene, carrots support eye and skin health while acting as antioxidants to combat free radicals. The fibre content also aids digestion and promotes a feeling of fullness!
Miso Paste: A staple in Japanese cuisine, miso paste brings unique flavours and health benefits to the table. As a fermented food, miso is a rich source of gut-friendly probiotics, supporting digestion and immune function. Packed with essential minerals like manganese, copper, and zinc, miso contributes to various physiological processes.
🍛 How to make miso roasted carrot pasta
I love to work visually, and this miso roasted carrot pasta recipe is no different! Let me provide you with a little flip book or visual guide to lead you through making the BEST vegan pasta you've ever eaten!
1. Roast the carrots: Massage some miso through some sliced carrots and onion then place in a roasting dish. Wrap some garlic in foil and pop it in the middle. Roast until slightly caramelised.
2. Blend the sauce ingredients: You'll need a high speed blender for this. Get it as smooth as you can. Oh and make sure the carrots have cooled slightly before you blend them!
3. Cook your pasta: I like to use rigatoni as it's my fave, but this recipe also works great with linguine and spaghetti! The super creamy sauce clings so well!
4. Combine and enjoy: Add the sauce to the pasta over a low heat and combine. I use a little of the reserved pasta water to loosen the sauce up - super essential folks!
🤷♀️ Miso Roasted Carrot Pasta FAQs
A: Miso is a traditional Japanese seasoning produced by fermenting soybeans, along with salt and koji (a type of fungus). The mixture is left to ferment for varying periods, resulting in a paste with a complex, savory flavor. Different types of miso can be made by using additional ingredients like rice, barley, or other grains.
A: Miso is a good source of essential minerals, such as manganese, zinc, and copper. Miso is also rich in probiotics, which can contribute to a healthy gut microbiome.
And there you have it! My favourite new pasta sauce: miso roasted carrot pasta! Fancy something different? How about my smoky three bean chilli or maybe my Greek marinated tofu bowl!?
Miso Roasted Carrot Pasta
Equipment
- Baking tray
- Aluminium foil
- Blender
- Large Saucepan
Ingredients
For the Miso Roasted Carrots
- 450 g carrots around 4 carrots, peeled and sliced
- 1 medium onion peeled and roughly chopped
- 2 tablespoon olive oil
- 1 tablespoon miso paste white or red
- ½ teaspoon fine sea salt
- ¼ teaspoon ground black pepper
- 1 bulb garlic
For the Pasta
- 160 ml vegetable stock aka vegetable broth
- 150 g silken tofu
- 1 tablespoon tomato purée aka tomato paste
- 6 sun dried tomatoes from a jar
- 1 teaspoon paprika
- Salt and black pepper to taste
- 340 g dry pasta of your choice I prefer rigatoni, linguine or spaghetti
- Fresh parsley finely chopped for serving
- Chilli flakes for serving
Instructions
- Preheat the oven to 220°C.
- Place the sliced carrots and onion in a large baking tray and drizzle with half of the olive oil. Add the miso paste and massage into the carrots with your hands. Sprinkle with the salt and black pepper.450 g carrots, 1 medium onion, 2 tablespoon olive oil, 1 tablespoon miso paste, ½ teaspoon fine sea salt, ¼ teaspoon ground black pepper
- Slice the bulb of garlic in half sideways and place on a piece of aluminium foil. Drizzle with the remaining olive oil. Wrap the aluminium foil around the garlic and place in the same tray as the carrots.1 bulb garlic
- Place the tray in the oven to roast for 30 minutes (tossing the carrots and onions half-way through), or until the carrots are tender and slightly caramelised.
- Remove from the oven and allow to cool for 5 mins on the counter. Open the foil and squeeze the soft roasted garlic cloves out of the bulb into the tray with the carrots.
- In a blender, combine the roasted carrots, onions and garlic, vegetable broth, silken tofu, tomato purée/paste, sun dried tomatoes, paprika, salt, and black pepper. Blend until the mixture is smooth and creamy.160 ml vegetable stock, 150 g silken tofu, 1 tablespoon tomato purée, 6 sun dried tomatoes, 1 teaspoon paprika, Salt and black pepper to taste
- Cook the pasta in a large saucepan of salted water according to the package instructions or until it's al dente. Reserving around a cup of the pasta water, drain and return the pasta to the pan.340 g dry pasta of your choice
- Pour the creamy sauce over the pasta and place the saucepan back over medium heat. If necessary, use the reserved pasta water to loosen the sauce. Stir until just piping hot (around 1 minute) then divide the pasta between two bowls. Serve immediately, sprinkled with fresh parsley and chilli flakes.Fresh parsley, Chilli flakes
Ellie
I am sick and stuck at home and just made this. Very comforting and yummy, thank you!
Milly
Easy to make and delicious to eat!