This creamy, umami-packed pasta ticks so many boxes. Comfort food, check. Holiday side, check. Delicious overload, check! Leeks and mushrooms are sauteed in Porcini Extra Virgin Olive Oil for a big umami boost. The miso adds a subtle, salty-sweet flavor. This dish is the perfect side or can serve as a rich and satisfying meal.
Time: 30 min
Serves 4-6Rating
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Loading...| 1 lb ziti | |
| Porcini Extra Virgin Olive Oil | |
| 2 leeks, white and light green parts, thinly sliced | |
| 2 lbs baby bella mushrooms, thinly sliced | |
| 2 Tbl Smoked Porcini Shallot Mustard Blend | |
| 2 Tbl white miso | |
| 3/4 cup grated parmesan | |
| 2 Tbl Cabernet Red Wine Vinegar | |
| Fresh chopped parsley, for garnish |
| 1. | Cook ziti in a large pot of heavily salted water according to package directions until al dente. Reserve 1 cup of pasta cooking water. Drain ziti and set aside. |
| 2. | Heat a Dutch Oven over medium-high and drizzle Porcini Extra Virgin Olive Oil to coat the bottom. Add the leeks, season with salt and cook, stirring often, until softened, about 5 minutes. Add oil if they look dry. |
| 3. | Add the mushrooms to the leeks, season with Smoked Porcini Shallot Mustard Blend, and cook, until the mushrooms have browned, about 10 minutes. Add in the Red Wine Vinegar and saute until mostly evaporated. |
| 4. | Whisk the miso into the reserved pasta water, and add to the sauteed mushrooms and leeks in the pot. Add in the pasta and parmesan cheese. Gently stir until a cheesy sauce forms and coats the noodles, 1 to 2 minutes. Remove from the heat. Taste and adjust with salt if needed. Garnish with parsley and serve. |
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