Miso Mushroom and Leek Pasta

Bring a large pot of salted water to a boil.

Heat oil in a deep 12-inch skillet over medium-high until shimmering. Add the leeks, season with salt and cook, stirring often, until softened, about 5 minutes . If they look dry at any point, add a drizzle of oil.

• oil: 2 tablespoons
• leeks: 2 stalks
• salt

Add the mushrooms to the leeks, season lightly with salt, and cook, stirring every 2 minutes, until the mushrooms have browned, about 10 minutes. (If they are done before the pasta, then adjust the heat to low.)

• mushrooms: 220 g

When the water is ready, add the pasta and cook until al dente. Halfway through the cooking process, reserve 1 cup of water and let cool slightly on the counter. Drain the pasta in a colander and drizzle with olive oil if done before the mushrooms.

• pasta: 500 g

When both the mushrooms and pasta are done, stir the miso into the reserved pasta water until mostly dissolved. Add it to the skillet over medium-high heat along with the pasta, cheese and vinegar, stirring vigorously until a cheesy sauce forms and coats the noodles, 1 to 2 minutes. Remove from the heat and season to taste with more vinegar if needed.

• miso: 2 tbsp
• cheese: 0.75 cup
• vinegar: 1 tbsp

Garnish with the parsley and more cheese; serve with a final drizzle of oil.