Step 1

Preheat the oven to 400°F.

Step 2

Add the cabbage and kale to two parchment lined baking sheets. Drizzle with the Worcestershire and olive oil and toss to coat.

Step 3

Roast the cabbage for 18-22 minutes, or until charred on the edges. Add the kale in during the last 8 minutes to roast.

Step 4

While the vegetables are cooking, put a dutch oven on medium heat. Add in the butter and let it melt, stir in the miso, breaking it down with your spatula. Add in the rosemary and cook an additional 1-2 minutes.

Step 5

Add in the all-purpose flour and stir to create a paste. Cook for 1-2 minutes to cook off any raw flour taste.

Step 6

In batches, about 1 cup at a time, add in the vegetable stock, stirring continuously to form a thick, creamy sauce. As soon as the sauce is smooth, add in more stock and repeat. You'll want to do this until you have a thin, but deeply flavorful broth. Stir in the water.

Step 7

Bring the pot to a simmer and add in the pasta. Cook for 8-10 minutes, or until the pasta is al dente. For a brothier finish, feel free to add another cup of water during the boiling process.

Step 8

When the pasta is done, scoop it into serving bowls. Top with a scatter of the crispy cabbage and kale, and a few sprinkles of freshly grated parmesan. Serve warm.