Heat the olive oil in a frying pan over low heat until it becomes fragrant. (Start boiling the pasta.)
Add the chopped leek, turn the heat a little higher, and fry until soft.
Add the mushrooms, mix briefly, then add the soy milk and miso. After everything has blended, let it sit on the heat for around 3 minutes.
When the sauce starts to thicken, mix in the boiled pasta. Season with salt and pepper to finish.
Story Behind this Recipe
I came up with a simple, healthy and nutritious creamy pasta. Enjoy making your own variations.
The crunchy texture of the mushrooms adds volume, making this a satisfying dish. The sauce brings out the sweetness of the Japanese leek. Add chilli pepper for a more "grown-up" flavour. Enjoy creating and sampling different variations.