Step 1

Crumble together the nori and toss with the sesame seeds, coconut sugar and salt. Spread this evenly on a baking sheet and toast at 350°F for 5-7 minutes or until the sesame seeds are slightly brown.

Step 2

Set this aside.

Step 3

Combine the milk and stock in a small measuring cup and whisk them together. Set aside.

Step 4

Bring a large skillet or dutch oven to medium-low heat and melt the butter. Once the butter is fully melted, add the flour and stir to combine.

Step 5

The butter and flour will combine into a chunky paste. Keep stirring and toasting this on low heat to help cook out the raw flour, about 2 minutes.

Step 6

Add in the miso and stir to combine with the butter and flour, it should be a loose cookie-dough texture.

Step 7

During this time, set a large pot of water to boil. Salt the water generously and begin cooking the pasta to al dente per package instructions.

Step 8

Go back to the sauce and add 1/4 cup of the stock and milk mixture at a time, whisking constantly until you form a smooth sauce. Continue adding 1/4 cup of the milk and stock at a time until the sauce is thick but smooth.

Step 9

When the pasta is done cooking, use a slotted spoon to scoop it directly into the skillet with the sauce. Stir to combine.

Step 10

Plate the pasta, top with the furikake seasoning and serve!