Step 1

Add salt to pot of boiling water and cook pasta until al denté. Before straining, reserve 1 cup of pasta water. Then, strain and set aside.

Step 2

In a saucepan, add reserved pasta water, vegan butter, and miso. Whisk until combined, then bring to a low simmer for 2 minutes. Add the nutritional yeast, and whisk to combine. Continue simmering for another 3 minutes.

Step 3

Add the miso butter sauce to the pasta and toss to combine. Serve with scallions and fresh cracked pepper.