Miso Carrot Cavatappi

Bring a large pot of salted water to a boil for the pasta. In a medium saucepan over medium heat, add 1 tbsp vegetable oil, shallots, 4 whole garlic cloves, white miso paste, and a pinch of salt and pepper. Cook until shallots are soft, 3 to 5 minutes. Add carrots and cashews to the saucepan and stir. Add 2 cups of water, and bring to a simmer. Cook, stirring often, until the carrots are fork-tender, 5 to 7 minutes. Rinse the saucepan for use in a later step.

Add pasta to the boiling water, stir, and cook until al dente, 8 to 10 minutes. Drain and rinse the pasta and return to the large pot, off heat. Reserve ½ cup pasta water.

Add cooked miso carrots and cashews to a blender and blend until smooth. Transfer mixture to the large pot with the drained pasta. Add Swiss chard, lemon juice, and the reserved pasta water. Cook the miso carrot sauce over low heat, stirring frequently, 2 to 3 minutes. Season with 1½ tsp salt and a pinch of pepper.

Add breadcrumbs and 1 tbsp olive oil to a medium saucepan and cook until lightly browned, 1 to 2 minutes. Transfer toasted breadcrumbs to a small bowl and add minced garlic, lemon zest, parsley, and a pinch of salt. Stir the gremolata breadcrumbs to combine. TIP: Stir breadcrumbs continuously to avoid burning.

Divide miso carrot cavatappi between bowls and top with gremolata breadcrumbs. Sprinkle with Aleppo pepper. Dig in!