Miso Mushroom and Leek Pasta

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Bring a large pot of salted water to a boil.

Step 2

Meanwhile, heat 2 tablespoons of olive oil in a Dutch oven or deep 12-inch skillet over medium-high heat until shimmering. Add the leeks, season with salt, and cook, stirring often, until softened, about 5 minutes. If they look dry at any point, add a drizzle of oil.

Step 3

Add the mushrooms to the leeks, season lightly with salt, and cook, stirring every 2 minutes, until the mushrooms have browned, about 10 minutes. (If they are done before the pasta, then adjust the heat to low.)

Step 4

When the water is ready, add the pasta and cook until al dente. Halfway through the cooking process, reserve 1 cup of the pasta water and let it cool slightly on the counter. Drain the pasta in a colander and drizzle with olive oil.

Step 5

When both the mushrooms and pasta are done, stir the miso into the reserved pasta water until mostly dissolved. Add it to the Dutch oven or skillet over medium-high heat along with the pasta, cheese, and vinegar. Stir vigorously until a cheesy sauce forms and coats the noodles, about 1–2 minutes. Remove from heat and season to taste with more vinegar if needed.

Step 6

Garnish with parsley and more cheese. Serve with a final drizzle of olive oil.

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