Directions
- 1Halve lengthways and finely slice the leeks.
- 2Heat the butter and olive oil in a large frying pan over a medium heat.
- 3Add the leek, garlic, chilli flakes and a pinch of salt, then cook with the lid on, but stirring occasionally for 12-15 minutes until soft and beginning to take on a little colour
- 4Stir in the miso paste and pasta and toast for a minute or two.
- 5Add in the vegetable stock and bring to a simmer.
- 6Cook with the lid off until the pasta is al dente until al dente, adding a little more water i fit reduces too quickly.
- 7Stir in the lemon juice.
- 8Taste and season with salt, pepper or more lemon
- 9Divide the pasta between bowls and sprinkle over the lemon zest and more chilli flakes.
- 10Serve.
Ingredients
- 1 tbsp unsalted butter
- 1 tbsp olive oil
- 3 leeks, halved lengthways and finely sliced
- 3 garlic cloves, grated
- 2 tsp chilli flakes
- 1.5 tbsp white miso paste
- 250 g ditalini pasta
- 600 ml vegetable stock
- 1 lemon, zest and juice
- salt
- freshly ground black pepper
- Grated parmesan, to serve
Equipment
frying panwooden spoon
Tips
- Stir through a tin of chickpeas for a bit of protein and texture
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