Miso-Chili “Meatballs” over Spaghetti and Carrot Noodles

Heat the oven to 425ºF. Bring a large pot of water to a boil and salt it. Rinse and trim the mushrooms. Grind the oats in a food processor until they’re coarse; transfer to a large bowl. Peel one garlic clove and pulse it in the food processor. Add the mushrooms and pulse until finely chopped; add to the bowl.

Put the nuts in the food processor and grind to a thick paste, scraping down the sides of the bowl and adding water a teaspoon at a time if necessary; add to the bowl. Add the miso, chili powder, and a pinch each salt and pepper and stir until combined.

Put 1 tablespoon vegetable oil on a rimmed baking sheet. Form the mixture into 6 to 8 small balls and carefully roll them to coat in the oil. Bake, undisturbed, until browned, 15 to 20 minutes. Trim, peel, and chop the onion and ginger.

Put 1 tablespoon vegetable oil in a medium skillet over medium-high heat. When it’s hot, add the onions and cook, stirring until soft, 3 to 5 minutes. Add the ginger and cook until fragrant, about a minute. Add the tamari and cook, scraping up any browned bits. Add 15 ounces of the crushed tomatoes (if you received a 28-ounce can, save the remainder for another use) and bring to a boil. Lower the heat so it bubbles gently and cook, stirring occasionally until thickened, 10 to 20 minutes. Rinse, trim and chop the scallion. Rinse the basil; chop the leaves.

Rinse, trim, and peel the carrots. Starting at the top of each carrot, make ribbons with a vegetable peeler, turning as you work. Add the pasta to the boiling water, stir, and cook until barely tender, about 5 minutes. Add the carrots and cook until tender, 1 or 2 minutes. Drain the noodles, reserving 1/2 cup of the cooking water. Return them to the pot over low heat and stir in 1/2 cup sauce and 1/4 cup cooking water. Add the miso balls to the remaining sauce; taste and adjust the seasoning. To serve, top the noodles with meatballs and sauce, drizzle with sesame oil, and garnish with scallions and basil.