Autumnal miso and leek noodles

Name: Autumnal miso and leek noodles
Prep time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 500 g leek; 5 tbsp olive oil; 300 g pasta; salted water; 300 g mushrooms; 2 red onions; 1 tin white beans; 200 g crème fraîche; 2 tbsp tahini; 2 tbsp miso paste; 4 sprigs thyme

main dish Vegetarian dinner

Total: 50 min. | Active: 30 min.

vegetarian

162 Likes

These creamy miso and leek noodles are packed with umami – spicy, hearty and wonderfully autumnal with the mushrooms. However, it’s the leek that adds a surprising touch. It’s prepared in such a way that it separates into fine strands, which are then mixed in with the noodles. This gives the dish a really exciting texture.

Recipe by:
Lara - Vanillacrunnch

Ingredients

for 4 portions

Leek
500 g	leek, halved lengthwise
1 tbsp	olive oil

Pasta
300 g	pasta (e.g. Linguine)
	salted water, boiling

Mushrooms
4 tbsp	olive oil
300 g	mushrooms, in slices
2	red onions, finely chopped

Sauce
1 tin	white beans (approx. 435 g), rinsed, drained
200 g	crème fraîche
2 tbsp	tahini
2 tbsp	miso paste

To serve
4 sprigs	thyme

How it's done

Leek

Place the leek on a baking tray lined with baking paper, brush with the oil.

To bake

Bake for approx. 20 mins. at 180 °C (fan). Remove, pull the leek into strips with two forks.

Pasta

Cook the pasta in simmering salted water until just al dente. Set aside 200 ml of the cooking water, drain the pasta.

Mushrooms

Heat the oil in a wide non-stick frying pan. Stir fry the mushrooms and onions for approx. 5 mins.

Sauce

Place the beans in a measuring cup along with all the other ingredients up to and including the miso paste and the reserved cooking water, puree, add to the mushrooms. Bring the sauce to the boil. Add the pasta, mix and heat through.

To serve

Plate up the pasta, garnish with the thyme.

Show complete recipe