Roasted Broccoli & Walnut Pappardelle with Miso-Tahini Cream

Preheat oven to 220°C (425°F). Cut 400g broccoli into small florets, including tender stem pieces sliced into 1cm rounds. Spread on a large baking sheet in a single layer, drizzle with 2 tbsp olive oil, and season with salt and black pepper. Roast for 20-25 minutes, stirring once halfway through, until deeply caramelized with crispy edges.

While broccoli roasts, bring a large pot of salted water to a boil. Roughly chop 60g walnut halves. Peel and mince 4 garlic cloves. Zest and juice 1 lemon (about 45ml juice). Tear 15g fresh basil leaves into pieces.

In a small dry skillet over medium heat, toast the chopped walnuts for 3-4 minutes, stirring frequently, until fragrant and lightly golden. Transfer to a bowl and set aside.

In the same skillet, heat 1 tbsp olive oil over medium heat. Add 40g panko breadcrumbs and toast for 2-3 minutes, stirring constantly, until golden brown. Add 1/2 tsp smoked paprika and stir for 10 seconds. Transfer to a small bowl and set aside.

Add 250g dried pappardelle to the boiling water and cook according to package directions until al dente, about 8-10 minutes. Reserve 300ml pasta cooking water before draining. Drain pasta and return to the pot.

While pasta cooks, make the sauce: In a medium bowl, whisk together 2 tbsp white miso paste, 3 tbsp tahini, the lemon juice, 3 tbsp nutritional yeast, and 180ml of the reserved pasta water until smooth and creamy. The mixture should be pourable but thick—add more pasta water if needed to reach a heavy cream consistency.

In a large skillet over medium heat, add 1 tbsp olive oil and the minced garlic. Cook for 45 seconds, stirring constantly, until fragrant but not browned. Add 1 tsp dried thyme and stir for 10 seconds.

Pour the miso-tahini sauce into the skillet with the garlic and whisk over low heat for 1-2 minutes until warmed through and slightly thickened. Add more pasta water (up to 120ml) if the sauce becomes too thick.

Add the drained pappardelle to the sauce and toss for 1-2 minutes until every strand is coated. The sauce should cling to the pasta but still be glossy—add more pasta water as needed.

Fold in the roasted broccoli and toasted walnuts, tossing gently to distribute evenly. Add the lemon zest and half the torn basil, tossing once more.

Taste and adjust seasoning with black pepper (the miso provides plenty of salt). The dish should be creamy, nutty, and bright with umami depth.

Divide between two bowls. Top each portion with the smoked paprika breadcrumbs and remaining fresh basil. Serve immediately with lemon wedges on the side for extra brightness.