Step By Step
- Thaw frozen pre-cooked bacon strips in the refrigerator overnight or submerge in hot water bath for 5 min. If using a hot water bath make sure to dry off excess water.
- Finely chop the bacon strips and add to a nonstick pan.
- Add 2 tbsp of olive oil to the non stick pan and sauté the chopped bacon over medium heat stirring occasionally for 3 minutes. Remove from heat and set aside.
- Heat a deep saucepan over medium heat and add the 2 tbsp olive oil. Add the carrot and shallot and saute, stirring occasionally, until the shallot is mostly tender, about 5 minutes. Stir in the garlic and saute for another 1-2 minutes.
- Stir in the broth, reduce the heat to low, and cover with a lid. Simmer until carrots are tender, about 10 minutes. Remove from heat and let cool for 5 minutes.
- Pour the carrot and broth mixture into a high-speed blender. Add the cashews, miso, and pinch of salt and pepper to the blender and blend on high until very smooth, at least 60 seconds. Taste and add more salt and pepper if desired.
- Make the breadcrumb mixture: Heat a small saucepan over medium-low heat and add the 2 tbsp olive oil. Add the breadcrumbs, sesame seeds, garlic powder, dried oregano, and a generous pinch of salt and pepper. Toast the breadcrumbs, stirring often, until golden brown. Remove from the heat and stir in the finely chopped bacon.
- Meanwhile, cook the pasta according to package directions, until al dente.
- Pour the sauce over the cooked and drained pasta and stir to combine and coat the pasta in the sauce. Serve topped with the breadcrumb mixture and chopped parsley and enjoy!
Indulge in the rich, creamy goodness of our Carrot Miso Pasta with Bacon! This delectable vegan dish combines the sweetness of carrots with the umami depth of miso, all blended into a velvety sauce that perfectly coats orecchiette pasta. Topped with a crispy breadcrumb and plant-based bacon mixture, each bite offers a delightful crunch and burst of flavor. Whether you're looking for a comforting weeknight meal or an impressive dish for guests, this pasta will surely satisfy. Serve hot, garnished with fresh parsley, and savor the harmony of flavors in every mouthful.
Step By Step
- Thaw frozen pre-cooked bacon strips in the refrigerator overnight or submerge in hot water bath for 5 min. If using a hot water bath make sure to dry off excess water.
- Finely chop the bacon strips and add to a nonstick pan.
- Add 2 tbsp of olive oil to the non stick pan and sauté the chopped bacon over medium heat stirring occasionally for 3 minutes. Remove from heat and set aside.
- Heat a deep saucepan over medium heat and add the 2 tbsp olive oil. Add the carrot and shallot and saute, stirring occasionally, until the shallot is mostly tender, about 5 minutes. Stir in the garlic and saute for another 1-2 minutes.
- Stir in the broth, reduce the heat to low, and cover with a lid. Simmer until carrots are tender, about 10 minutes. Remove from heat and let cool for 5 minutes.
- Pour the carrot and broth mixture into a high-speed blender. Add the cashews, miso, and pinch of salt and pepper to the blender and blend on high until very smooth, at least 60 seconds. Taste and add more salt and pepper if desired.
- Make the breadcrumb mixture: Heat a small saucepan over medium-low heat and add the 2 tbsp olive oil. Add the breadcrumbs, sesame seeds, garlic powder, dried oregano, and a generous pinch of salt and pepper. Toast the breadcrumbs, stirring often, until golden brown. Remove from the heat and stir in the finely chopped bacon.
- Meanwhile, cook the pasta according to package directions, until al dente.
- Pour the sauce over the cooked and drained pasta and stir to combine and coat the pasta in the sauce. Serve topped with the breadcrumb mixture and chopped parsley and enjoy!
