Leek Miso and Lemon Ditalini

25 mins
Serves 4
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Directions

  1. 1Halve lengthways and finely slice the leeks.
  2. 2Halve lengthways and finely slice the leeks.
  3. 3Halve lengthways and finely slice the leeks.
  4. 4Heat the butter and olive oil in a large frying pan over a medium heat.
  5. 5Heat the butter and olive oil in a large frying pan over a medium heat.
  6. 6Heat the butter and olive oil in a large frying pan over a medium heat.
  7. 7Add 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
  8. 8Add 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
  9. 9Add 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
  10. 10Stir in the miso paste and pasta and toast for a minute or two.
  11. 11Stir in the miso paste and pasta and toast for a minute or two.
  12. 12Stir in the miso paste and pasta and toast for a minute or two.
  13. 13Add in the vegetable stock and bring to a simmer.
  14. 14Add in the vegetable stock and bring to a simmer.
  15. 15Add in the vegetable stock and bring to a simmer.
  16. 16Cook with the lid off until the pasta is al dente until al dente, adding a little more water i fit reduces too quickly.
  17. 17Cook with the lid off until the pasta is al dente until al dente, adding a little more water i fit reduces too quickly.
  18. 18Cook with the lid off until the pasta is al dente until al dente, adding a little more water i fit reduces too quickly.
  19. 19Stir in the lemon juice.
  20. 20Stir in the lemon juice.
  21. 21Stir in the lemon juice.
  22. 22Taste and season with salt, pepper or more lemon
  23. 23Taste and season with salt, pepper or more lemon
  24. 24Taste and season with salt, pepper or more lemon
  25. 25Divide the pasta between bowls and sprinkle over the lemon zest and more chilli flakes.
  26. 26Divide the pasta between bowls and sprinkle over the lemon zest and more chilli flakes.
  27. 27Divide the pasta between bowls and sprinkle over the lemon zest and more chilli flakes.
  28. 28Serve.
  29. 29Serve.
  30. 30Serve.

Ingredients

  • 1 tbsp unsalted butter
  • 1 tbsp unsalted butter
  • 1 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 3 leeks, halved lengthways and finely sliced
  • 3 leeks, halved lengthways and finely sliced
  • 3 leeks, halved lengthways and finely sliced
  • 3 garlic cloves, grated
  • 3 garlic cloves, grated
  • 3 garlic cloves, grated
  • 2 tsp chilli flakes
  • 2 tsp chilli flakes
  • 2 tsp chilli flakes
  • 1.5 tbsp white miso paste
  • 1.5 tbsp white miso paste
  • 1.5 tbsp white miso paste
  • 250 g ditalini pasta
  • 250 g ditalini pasta
  • 250 g ditalini pasta
  • 600 ml vegetable stock
  • 600 ml vegetable stock
  • 600 ml vegetable stock
  • 1 lemon, zest and juice
  • 1 lemon, zest and juice
  • 1 lemon, zest and juice
  • salt
  • salt
  • salt
  • freshly ground black pepper
  • freshly ground black pepper
  • freshly ground black pepper
  • Grated parmesan, to serve
  • Grated parmesan, to serve
  • Grated parmesan, to serve

Equipment

frying panwooden spoon

Tips

  • Stir through a tin of chickpeas for a bit of protein and texture