Eat your retinol: carrot miso pasta

Serves: 2

INGREDIENTS

530 kcal & 18g protein

250g carrots, peeled and chopped

1 banana shallot or small white onion, chopped

2 garlic cloves, minced

6 fresh sage leaves

1 tsp white miso

25g Parmesan, finely grated

1 tsp honey

1 tbsp olive oil

1 chicken stock cube dissolved in 450ml hot water

Gremolata

2 large handfuls of parsley

1 tbsp capers

1 small garlic clove

Zest and juice of 1 lemon

2 tbsp olive oil

To serve

150g pasta (e.g. rigatoni or fusilli)

1 slice good-quality bread, toasted

Zest of ½ lemon

Salt and pepper

METHOD

Warm 1 tbsp olive oil in a saucepan over medium heat. Add the shallot and garlic with a pinch of salt and cook for 2–3 minutes until softened. Stir in the sage and cook for 1 minute. Add the chopped carrots, miso, and honey, then pour in the stock. Simmer with the lid on for 15 minutes or until the carrots are very soft. Remove from heat and let cool for 5 minutes.

Meanwhile, cook the pasta in salted water until al dente. Reserve a mug of pasta water before draining.

For the gremolata, blend the parsley, capers, garlic, lemon zest and juice, and olive oil into a coarse paste.

Toast the slice of bread until golden and crisp. Tear into chunks and blitz in a food processor or blender with lemon zest, 1 tsp olive oil, a pinch of salt and pepper, and extra sage if you fancy, until it forms coarse, crunchy crumbs.

Blend the cooled carrot mix in a high-speed blender until silky smooth. Return to the pan over low heat, stir in the Parmesan, and mix in the cooked pasta. Add a splash of pasta water until the sauce coats the pasta in a glossy, loose finish.

Serve in bowls with a generous spoonful of gremolata, a handful of lemony breadcrumb topping, and extra Parmesan to finish.

Recipe credit: Em the Nutritionist

Image credit: Feasting at Home