Miso Roasted Carrot Pasta

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

Equipment

Ingredients

For the Miso Roasted Carrots

For the Pasta

Instructions

Nutrition