Miso Mushroom and Leek Pasta

4 servings

30 min

Short pasta tossed with caramelized leeks and mushrooms bound in a silky miso-Parmesan sauce.

prepBring a large pot of salted water to a boil
2 tablespoons olive oil, plus more as needed	Sauté leeks until softened, 5 min	Add mushrooms, cook until browned, 10 min	Stir miso into reserved water, add to pan with pasta, cheese & vinegar; cook 1–2 min	Garnish with parsley, Parmesan & oil; season to taste
2 medium leeks, trimmed, white and light green parts thinly sliced (about 2 cups)
1 ½ pounds / 680 g mushrooms (cremini, shiitake and/or oyster), stemmed and sliced
1 pound / 455 g short pasta (ziti or cavatappi)	Cook pasta al dente; reserve 1 cup water
2 tablespoons white miso
¾ cup / 75 g grated Parmesan, plus more for garnishing
1 tablespoon sherry or red wine vinegar, plus more to taste
1 tablespoon chopped parsley leaves and tender stems
Salt

Read left to right — each column combines what's behind it. Tap a step to check it off, or an ingredient to mark it as one you have.

🛒 Shopping list9 items

2 tablespoons olive oil, plus more as needed
2 medium leeks, trimmed, white and light green parts thinly sliced (about 2 cups)
1 ½ pounds / 680 g mushrooms (cremini, shiitake and/or oyster), stemmed and sliced
1 pound / 455 g short pasta (ziti or cavatappi)
2 tablespoons white miso
¾ cup / 75 g grated Parmesan, plus more for garnishing
1 tablespoon sherry or red wine vinegar, plus more to taste
1 tablespoon chopped parsley leaves and tender stems
Salt

Any recipe can look like this.

Paste a recipe, a link, or a photo of a cookbook page — get back the whole thing in one look.