This doesn't look like much but it was delicious. I had leftover ham, and a whole mess of vegetables that I added to the pasta but, next time, I will simply use pasta and sauce and really allow the sauce to shine on its own. This came about because I had extra carrot juice and was looking for a way to use it -- the inspiration recipe that I found while doing recipe research is a vegan one with cashews but I went in another direction entirely.
This makes about 1 cup of sauce which is enough for 4 servings of pasta. You want the individual pieces of pasta coated in the sauce, not swimming in it.
1 cup carrot juice (fresh juiced or store bought)
4 Tbsps butter
1 Tbsp white miso paste
2 tsps Dijon mustard
2 Tbsps heavy cream
1/3 cup grated Cheddar
Heat the carrot juice in a small pan over medium heat until it is reduced nearly by half and has thickened slightly.
Add the remaining ingredients and heat through, stirring constantly, until the cheese has melted into the sauce, thickening it.
Toss with your favorite pasta. A little Parmesan added to the pasta before serving is a good thing.
Inspiration recipe, here.
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