Tis’ the season to eat decadently, and this creamy umami rich pasta does it perfectly without cream or butter.
In a large heavy pot, sauté two thinly-sliced leeks with salt and pepper in some olive oil over medium heat for five minutes. Add a pound and a half of sliced cremini mushrooms and cook for another 10 minutes, toss often so they brown evenly.
Before draining a pound of pasta be sure to reserve a cup of the water, and while still hot, stir in two tablespoons of white miso until dissolved.
With the heat on low, add the miso water, drained pasta, ¾ cup of grated parmesan, and a few tablespoons of sherry or red wine vinegar to the mushrooms. Mix well until the sauce starts to come together and coat the noodles.
Season with salt and pepper and garnish with some chopped parsley.
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