Nilsu Recipes

Miso Mushroom Leek Pasta

Courses: Entree Lunch

Equipment

• Large pot
• High walled pan
• Blender or food processor

Ingredients

2 medium leeks
680g mushrooms (cremini, shiitake, oyster, etc)
450g short pasta (ziti, cavatappi, etc)
30mL (2tbps) white miso
30mL (2tbps) olive oil
15mL (1tbps) red wine vinegar
5g (1tbps) chopped parsley
240mL pasta water
salt

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90g raw cashews
9g nutritional yeast
1/2tsp salt
1/2tsp garlic powder

Instructions

1. Trim and wash 2 leeks, then thinly slice white and green parts of leeks
2. Chop parsley
3. Slice mushrooms
4. Make cheese by blending cashews, nutritional yeast, garlic powder, and salt in blender or food processor. It should be fine, but not over processed.
5. Cook pasta until al dente.
6. Heat ~30mL of oil in the other pan/pot/whatever and add leeks once simmering. Season with salt, and cook, stirring often, until leeks are soft (~5 minutes).
7. Add mushrooms to the leeks, season with a bit more salt, and cook. Stir every 2 minutes until mushrooms have browned (~10 minutes).
8. While draining pasta, gather 240ml of pasta water, and stir in white miso.
9. Combine pasta, miso mixture, leeks, and mushrooms, red wine vinegar, and most of the cheese into a pot and adjust heat to medium-high. Stir vigorously until sauce forms and coats pasta (~1 minute).
10. Once sauce forms, remove from heat, season to taste with more vinegar if needed. Garnish with parsley, more cheese, and final light drizzle of oil.