Miso Mushroom and Leek Pasta
30 min4 servings
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) | ||||
| 680 g mushrooms (cremini, shiitake and/or oyster), stemmed and sliced | ||||
| 455 g short pasta (ziti or cavatappi) | Cook pasta al dente; reserve 1 cup water | |||
| 2 tablespoons white miso | ||||
| 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 | ||||
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