Creamy Roasted Carrot and Mild Miso Farfalle with Sesame Seeds

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the carrots on a tray, toss them with 1 tbsp olive oil, 1/4 tsp salt, and a pinch of black pepper. Roast for 22 to 25 minutes, until tender with golden edges.

2. 2

   While the carrots roast, bring a large pot of water to a boil. Add enough of the listed salt to season the water well. Cook the farfalle until al dente according to the package directions. Reserve 3/4 cup pasta cooking water and drain the pasta.

3. 3

   In a small skillet over medium heat, melt the butter with the remaining 1 tbsp olive oil. Add the shallot and cook for 3 to 4 minutes until soft and lightly golden. Stir in the garlic and cook 30 seconds more. Remove from the heat.

4. 4

   Transfer the roasted carrots to a blender or tall container. Add the shallot and garlic mixture, white miso, heavy cream, Parmesan, lemon zest, lemon juice, and 1/2 cup of the pasta cooking water. Blend until completely smooth. Add a little more cooking water if needed to loosen the sauce.

5. 5

   Toast the sesame seeds in a dry skillet over medium heat for 1 to 2 minutes, stirring constantly, until fragrant. Remove them immediately so they do not burn.

6. 6

   Return the sauce to a large skillet or wide pot over low heat. Add the cooked farfalle and toss for 1 minute so the pasta is well coated. Add the fresh spinach and stir until just wilted. Adjust with the remaining salt and black pepper to taste.

7. 7

   Serve the pasta hot and finish with the toasted sesame seeds and, if desired, a little extra Parmesan on top.