CREAMY LEEK & MISO PASTA
Leeks and miso are a dreamy combination, especially in this pasta dish. It's a 30-minute mid-week wonder that I make whenever I get my hands on a bunch of lovely leeks.
- 50 g stale bread
- 3 rosemary sprigs leaves picked & finely chopped
- 40 g plant-based butter
- 1 leek chopped into 1cm slices
- 200 g pasta (any smallish shape)
- 4 garlic cloves minced
- 175 ml plant-based cream
- 1 tbsp miso paste
- juice of 1/2 lemon
- salt & freshly ground black pepper
Start with making the rosemary crumb. Blitz the stale bread in a food processor into rough breadcrumbs. Combine the breadcrumbs, chopped rosemary and a good pinch of salt and black pepper in a frying pan over a low-medium heat. Fry gently, stirring constantly, for 2-3 minutes, or until golden and toasted. Transfer the breadcrumbs out of the pan and set aside.
Return the pan over a low-medium heat and add the butter. Once melted, add the slices of leek and a good pinch of salt. Gently fry for 6-8 minutes each side, or until golden and caramelised. Remove from the pan and set aside.
Cook the pasta according to the packets instructions.
Add the garlic into the pan that cooked the leeks (there should still be a little butter left in the pan, but if not, you can add another knob), over a medium heat and fry for 30 seconds or so, just to soften. Add the cream and miso paste, then bring to a gentle simmer and cook for 2-3 minutes, until slightly reduced. Remove from the heat.
Stir the pasta, leeks and lemon juice through the sauce, then taste and adjust the seasoning, if needed. Serve the pasta between bowls and sprinkle generously with the rosemary crumb. Finish with a good crack of black pepper.
If you love this Creamy Leek & Miso Pasta, why not try my Slow Cooked Courgette Pasta next?