This 7-ingredient recipe (okay, 8!), is hygge for your tastebuds.

It's an umami, veg-packed farfelline that is like a cozy middle ground between soup and pasta. And it's a perfect opportunity to use up carrots that spent a few days too many in the bottom drawer. Trust me when I say, you need to make this.

Farfalline in Carrot Miso Sauce

Serves 2

1 small bunch tri-color carrots, like Cal-Organic
1/4 cup broth (veg, bone, chicken — any kind works), adding more as needed
2 whole garlic cloves
2 Tbsps Shiro Miso, or other miso paste
1-2 Tbsps Butter or vegan alternative
Parmigiano-Reggiano or vegan alternative like nutritional yeast
1 cup Farfelline
Freshly ground black pepper
Kosher salt, to taste

Preheat your oven to 400F and start a pot of water to boil for your pasta.

Rinse + peel your carrots and place on a baking sheet.

Then in the microwave, melt 1 Tbsp of butter or vegan alternative. To your warm butter, mix in 2 Tbsps of Shiro miso, or other miso paste.

Coat your carrots evenly all over with your butter and miso marinade, then top with 1-2 whole crushed garlic cloves. Roast carrots in the oven until carrots are tender all the way through, 10-20 minutes or more, depending on the thickness of your carrots.

Place roasted carrots and whole garlic in a blender or food processor along with 1/4 cup of broth and blend until smooth.

Salt your boiling pasta water, add farfalline and cook until al-dente, 5-6 minutes. In the meantime, add 2-3 spoonfuls of your starchy pasta water to the blended carrot sauce, along with 1/2 cup of loosely packed, freshly grated parmigiano-reggiano or vegan alternative, like nutritional yeast.

Blend to combine, taste and add salt, only if needed.

To your cooked, strained pasta, mix in another Tbsp of butter along with another 1/4-1/2 cup freshly grated parmigiano-reggiano (or vegan alt), lots of freshly ground black pepper and your carrot sauce.

Adjust the thickness of your sauce by adding more bone broth as needed. Finish with cheese and pep, and enjoy!