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Pasta with Carrot Miso Sauce and Kale
Ingredients
  • 8 to 10 oz pasta, cooked in salted water
  • ½ onion, chopped
  • 4 to 6 garlic cloves, rough chopped
  • 2 T olive oil
  • 2 heaping cups carrots, thinly sliced (3 medium carrots)
  • 2 C water
  • ¼ C raw cashews (or sub raw hemp seeds)
  • ¼ t each salt & pepper
  • 3 T miso paste
  • 1 bunch Red russian kale, chopped
  • subheading: Carrot Top Gremolata:
  • ½ C carrot tops packed or sub ½ C more Italian Parsley
  • ½ C Italian parsley
  • 1 fat garlic clove
  • 1 T lemon zest ( zest from one med lemon)
  • ¼ t salt
  • ⅓ C - ½ C olive oil
Steps
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