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 coarse; transfer to a large bowl. Peel two garlic cloves and pulse them 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 2 tablespoons vegetable oil on a rimmed baking sheet. Form the mixture into 12 to 16 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 2 tablespoons 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 the tomatoes 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 scallions. 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 cup of the cooking water. Return them to the pot over low heat and stir in 1 cup sauce and 1/2 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.