Boil a large pot of salted water, then add the pasta. Cook according to package instructions until al dente, usually about 8-10 minutes. Reserve ½ cup of pasta water, then drain the pasta and set aside.

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and stir for about 30 seconds until fragrant. Toss in the julienned carrots and sauté for 3-4 minutes until they soften slightly but still retain a crunch.

Lower the heat, and add the miso paste to the skillet. Mix until it’s thoroughly combined with the garlic and carrots. Pour in the reserved pasta water gradually, stirring until smooth.

Add the drained pasta to the skillet, tossing gently to combine all the ingredients. If the mixture feels too thick, add a splash more pasta water.

Taste and adjust with salt and pepper. Serve immediately, garnished with fresh herbs if desired.