Miso Mushroom and Leek Pasta

🥘 Ingredients

• oil 2 tablespoons
• leeks 2 stalks
• salt
• mushrooms 220 g
• pasta 500 g
• miso 2 tbsp
• cheese ¾ cup
• vinegar 1 tbsp

1. 1

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2. 2

   Bring a large pot of salted water to a boil.
3. 3

   Heat oil in a 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.
4. 4

   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.)
5. 5

   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.
6. 6

   When both the mushrooms and pasta are done, stir the miso into the reserved pasta water until mostly dissolved. Add it to the 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.
7. 7

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