Miso Mushroom and Leek Pasta 

Miso Mushroom and Leek Pasta 

from cooking.nytimes.com
40 min
4 servings

Alchemy is at play here with the delightful union of miso and sherry vinegar, both working to amplify mushroom’s savory, umami notes, and create a rich, layered pasta in just over 30 minutes. Sautéed leeks and mushrooms form the core flavors of the pasta, but it is the addition of miso that completes the dish: Whisked with the starchy pasta water and grated Parmesan, it forms a quick sauce to coat the noodles. A farro, spelt or whole-wheat pasta would nicely complement the earthy flavors of this dish.

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 (such as cremini, shiitake and/or oyster mushrooms), stemmed and sliced
  • 1 pound short pasta, such as ziti or cavatappi
  • 2 tablespoons white miso
  • 3/4 cup 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

Directions

  1. 1

    Bring a large pot of salted water to a boil.

  2. 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. 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. 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. 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. 6

    Garnish with the parsley and more cheese; serve with a final drizzle of oil.