Cook the pasta in salted water according to package directions until al dente. Halfway through the cooking time, skim off 75ml pasta water for the sauce. Cook the frozen peas for the last minute with the noodles. Drain everything.

Meanwhile, melt the vegan butter in a small saucepan. Add the miso paste and pasta cooking water and mix well with a whisk.

Mix the sauce with pasta and peas. Serve sprinkled with sesame seeds.