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Miso Carrot Cavatappi with Toasted Breadcrumbs & Gremolata
2 Serving Dinner

Miso Carrot Cavatappi

with Toasted Breadcrumbs & Gremolata

Tags: High-Protein, <600 Calories, Chef's Choice
SERVINGS
2
PREP & COOK TIME
35
CALORIES
570
FAT
9g
CARBOHYDRATES
107g
PROTEIN
21g

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INGREDIENTS

  1. 2 shallots, roughly chopped
  2. 5 garlic cloves, 4 cloves peeled, 1 clove minced (divided)
  3. 1 tbsp white miso paste
  4. 4 carrots, peeled and sliced
  5. ¼ cup cashews
  6. 5 oz cavatappi pasta
  7. 8 oz Swiss chard, leaves and stems thinly sliced
  8. 1 lemon, zested and juiced (divided)
  9. ⅓ cup panko breadcrumbs
  10. ¼ oz fresh parsley, leaves and tender stems chopped
  11. ¼ tsp Aleppo pepper
  12. 2 tbsp olive oil*
  13. 1 tbsp vegetable oil*
  14. Salt and pepper*
  15. *Not included
  16. For full ingredient list, see Nutrition.
Allergens: wheat, tree nut (cashew), soy
Tools: Blender, Medium saucepan, Large pot
SERVINGS
2
PREP & COOK TIME
35
CALORIES
570
FAT
9g
CARBOHYDRATES
107g
PROTEIN
21g

View Full Nutrition Label


Get Recipes Delivered

INSTRUCTIONS

1
Make the miso carrot sauce

Bring a large pot of salted water to a boil for the pasta. In a medium saucepan over medium heat, add 1 tbsp vegetable oil, shallots, 4 whole garlic cloves, white miso paste, and a pinch of salt and pepper. Cook until shallots are soft, 3 to 5 minutes. Add carrots and cashews to the saucepan and stir. Add 2 cups of water, and bring to a simmer. Cook, stirring often, until the carrots are fork-tender, 5 to 7 minutes. Rinse the saucepan for use in a later step.

2
Cook the pasta

Add pasta to the boiling water, stir, and cook until al dente, 8 to 10 minutes. Drain and rinse the pasta and return to the large pot, off heat. Reserve ½ cup pasta water.

3
Blend miso carrot sauce

Add cooked miso carrots and cashews to a blender and blend until smooth. Transfer mixture to the large pot with the drained pasta. Add Swiss chard, lemon juice, and the reserved pasta water. Cook the miso carrot sauce over low heat, stirring frequently, 2 to 3 minutes. Season with 1½ tsp salt and a pinch of pepper.

4
Toast the gremolata breadcrumbs

Add breadcrumbs and 1 tbsp olive oil to a medium saucepan and cook until lightly browned, 1 to 2 minutes. Transfer toasted breadcrumbs to a small bowl and add minced garlic, lemon zest, parsley, and a pinch of salt. Stir the gremolata breadcrumbs to combine. TIP: Stir breadcrumbs continuously to avoid burning.

5
Serve

Divide miso carrot cavatappi between bowls and top with gremolata breadcrumbs. Sprinkle with Aleppo pepper. Dig in!

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