Instructions:
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
- Prepare the sauce: In a large skillet, heat the olive oil over medium heat. Add the garlic and cook for 30 seconds, or until fragrant.
- Sauté the carrots: Add the carrots to the skillet and cook for 5-7 minutes, or until softened.
- Combine ingredients: Stir in the miso paste, nutritional yeast, and almond milk. Bring to a simmer and cook for 2-3 minutes, or until the sauce is heated through and creamy.
- Season and combine: Season with salt and pepper to taste. Toss the cooked pasta with the carrot miso sauce.
- Serve: Garnish with fresh parsley and serve immediately.
Tips:
- Adjust the spice: If you prefer a spicier sauce, add a pinch of red pepper flakes or a dash of hot sauce.
- Add protein: For a more substantial meal, add cooked tofu, chickpeas, or sautéed mushrooms to the pasta.
- Make it ahead: Prepare the carrot miso sauce ahead of time and store it in the refrigerator. When ready to serve, simply reheat the sauce and toss it with the cooked pasta.
This vegan pasta dish is a delicious and healthy option that is perfect for a quick and easy weeknight meal. Enjoy!
Pages: 1 2
