Ingredients
- 160g (dried) whole grain pasta of your choice – I used Seggiano green pea fusilli here
- 1 tablespoon extra virgin olive oil, plus more as needed
- 100g shiitake mushrooms, stemmed ad sliced
- 2 medium leeks, trimmed, white and light green parts thinly sliced
- 20-25g cup grated Parmesan, save 2 tablespoons for garnishing
- 1 tablespoon chopped fresh soft herbs of your choice (such as parsley or dill)
For the miso-pesto
- 2 tablespoons pesto of your choice – I used Seggiano plant-based one
- 2 tablespoons sweet white miso paste
- 3 teaspoons rice mirin
- 1 teaspoon good quality soy sauce or tamari
Sea salt & black pepper to season
Method
Cook pasta according to packet instructions and place to one side. Save 1/4 cup of the pasta water
While the pasta is cooking mix together the miso-pesto ingredients in a small bowl and place to one side.
In a large frying pan heat the olive oil to medium-high and add the leeks. Stir fry for around 2-3 minutes and then add a tablespoon of water to flash steam and so the leeks soften quicker. Add the mushrooms (and extra olive oil if needed) as well as seasoning and fry for a further 2-3 minutes until the mushrooms have browned.
Add the cooked pasta including the reserved water, parmesan (except the garnish) and miso-pesto and stir well to combine and heat through (around 1-2 minutes).
Transfer to dishes or plates and garnish with the herbs and reserved parmesan.
