Bring a large, salted pot of water to boil.
Add the pasta and stir well to prevent it sticking to each other. Stir occasionally while the pasta cooks, about 9 minutes.
Drain the pasta but reserve about 1 cup of the cooking water.
In the same pot, melt the vegan butter and the miso paste together, then add 3/4 cup of the cooking water, whisking until it's smooth.
Toss the pasta back into the pot and toss well with the sauce.
Add the parmesan (use vegan parm if you want it to be vegan, otherwise you can use regular) & nooch (if using), and toss some more until the cheese is melted. You can add additional pasta water if it gets too thick.
Plate the pasta, and garnish with additional grated parm, freshly cracked pepper and furikake.