Miso Mushroom and Leek Pasta
Ingredients
- Salt
- 2 tablespoons olive oil
plus more as needed
- 2 medium leeks
trimmed, white and light green parts thinly sliced, about 2 cups
- 1 1/2 pounds mushrooms
stemmed and sliced, such as cremini, shiitake and/or oyster mushrooms
- 1 pound short pasta
such as ziti or cavatappi
- 2 tablespoons white miso
- 3/4 cup grated Parmesan
plus more for garnishing
- plus more to taste1 tablespoon sherry or red wine vinegar
- 1 tablespoon chopped parsley leaves and tender stems
Directions
- 1
Bring a large pot of salted water to a boil.
- 2
Meanwhile, heat 2 tablespoons oil in a Dutch oven or deep 12-inch skillet over medium-high 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.
- 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.)
- 4
When the water is ready, add the pasta and cook until al dente. Halfway through the cooking process, reserve 1 cup of water and let cool slightly on the counter. Drain the pasta in a colander and drizzle with olive oil if done before the mushrooms.
- 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, stirring vigorously until a cheesy sauce forms and coats the noodles, 1 to 2 minutes. Remove from the heat and season to taste with more vinegar if needed.
- 6
Garnish with the parsley and more cheese; serve with a final drizzle of oil.
Miso Mushroom and Leek Pasta
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About this Recipe
Craving a deeply savory pasta dish that comes together quickly on a weeknight? This Miso Mushroom and Leek Pasta delivers incredible depth of flavor with surprising ease, bringing a touch of culinary magic to your table in just over 30 minutes.
The alchemy in this recipe lies in the delightful union of miso and sherry vinegar. Together, they work to brilliantly amplify the earthy, umami notes of the mushrooms and leeks, creating a rich, layered sauce. Whisking the miso with starchy pasta water and grated Parmesan forms a luscious, quick coating for the noodles, transforming simple ingredients into something truly special.
Prepare for a comforting and deeply satisfying pasta experience. You'll find tender, savory mushrooms and sweet, delicate leeks at the heart of the dish, enveloped in a rich sauce that balances the salty, fermented notes of miso with a bright, acidic lift from the vinegar. The short pasta provides the perfect vehicle for the sauce, ensuring every forkful is packed with flavor and a pleasant chew. This dish feels sophisticated enough for entertaining yet is entirely approachable for a casual weeknight dinner.
Customization & Serving Ideas
Feel free to experiment with your mushroom selection—cremini, shiitake, and oyster mushrooms are all excellent choices, and a mix adds wonderful complexity. If sherry vinegar isn't on hand, red wine vinegar makes a great substitute, offering a similar tang. For those who enjoy a heartier texture, consider a farro, spelt, or whole-wheat pasta to complement the dish's robust, earthy flavors.
Serve this Miso Mushroom and Leek Pasta warm as a delightful main course. A garnish of extra grated Parmesan and a sprinkle of fresh parsley adds a final touch of brightness and herbaceousness to this incredibly flavorful meal.