Roast the vegetables

• Preheat the oven to 200 °C.
• Toss the carrots, onion and garlic with the olive oil on a baking tray.
• Roast until soft and lightly caramelised.

Blend the carrot sauce

• Transfer the roasted vegetables to a blender.
• Add the tahini, white miso paste, smoked paprika and nutritional yeast.
• Blend until smooth and creamy, adding a splash of water if needed.

Cook the pasta

• Boil the pasta in salted water until al dente.
• Drain, reserving a little pasta water.

Combine and serve

• Mix the pasta with the creamy carrot sauce, loosening with pasta water.
• Serve straight away.