Cook pasta until al dente. Save 2 cups of Pasta Water. Drain, rinse and drizzle olive oil, set aside.

In a pot, add 2 tbsp Olive Oil, sauté shallots until translucent. Add garlic, cook for a couple of minutes until fragrant, stirring often.

Add carrots, cashews, pasta water, spices and bring to a boil.

Cover the pot, lower the heat and simmer for 15 mins until carrots are fork tender.

Stir in miso paste, cook for 5 mins. Transfer to a blender and blend until smooth, adding water if consistency is too thick.

Pour the pasta in the pot, then add in the sauce, stir until well combined. Season if needed.

Serve and garnish with fresh basil, olive oil and black pepper.