Recipe: Creamy Carrot Pasta with Crisp Carrot Microgreens

Author: Carolyn Severin, Marketing Administrator

Prep Time: 10 Minutes

Cook Time: 25 Minutes

Makes: 4-6 Servings

This creamy carrot pasta is both sweet & savory and is a great way to switch up pasta night. The cashews and miso give the sauce extra character that will leave you wanting more and more! Add a little parmesan on top and some Hamama Crisp Carrot Microgreens for a delightful dinner!

• 16 oz linguine pasta, or pasta of choice
• 2 tbsp Hamama olive oil
• 4-6 garlic cloves, minced
• 1 medium onion, finely chopped
• 3 medium carrots, sliced
• ¼ cup cashews
• 2 cups vegetable broth, or broth of choice
• 1 ½ tbsp white miso paste
• ⅛ tsp red pepper flakes (optional, for heat)

Garnish:

• Hamama Crisp Carrot Microgreens
• Braggs Amino Acids (Tamari, Soy sauce)
• Parmesan cheese
• Salt and pepper to taste

1. To start, cook your pasta of choice according to package instructions, strain and set aside..

2. Saute the onion in olive oil for about 5 minutes, until it starts to brown.

3. Add the garlic and cook for another minute until fragrant.

4. Next, add the carrots, cashews, and broth. Bring it to a boil and cook, covered with a lid, for about 15-20 minutes, until the carrots are soft.

5. Place everything in a blender, including the red pepper flakes and miso paste and process the mixture until very smooth.

6. Add the carrot sauce to your pasta and enjoy with a garnish of parmesan cheese, salt and pepper and your homegrown Crisp Carrot Microgreens!