ONE TRAY CARAMELIZED LEEK AND MUSHROOM PASTA

This lazy veggie, ONE TRAY CARAMELIZED LEEK AND MUSHROOM PASTA is surprisingly impressive, considering it takes hardly any brainpower. The herby, cheesy breadcrumbs are the real MVP here. They add so much texture and truly elevate the caramelized veggies to the next level. And let’s not forget a shoutout to one of my all-time favourite rockstar, the humble leek. You’re sweet, versatile, and downright delicious.

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ONE TRAY CARAMELIZED LEEK AND MUSHROOM PASTA

SERVES 4// MADE IN 1 HR /EASY// VEGGIE

Ingredients

• 3 tbsp white miso

• 20ml olive oil, plus extra for breadcrumbs

• 4 heaped tbsp unsalted butter, melted

• 400g leeks, thinly sliced

• 4 large flat mushrooms, thinly sliced

• 2 garlic bulbs

• 70g Parmesan, grated

• 300g linguine

• 300ml single cream

• 50g panko breadcrumbs

• Zest of 1 lemon

• ½ bunch fresh oregano, leaves only

• Salt and pepper, to taste

Method

1. Preheat your oven to 200°C .

   In a large, ovenproof dish, mix the miso, olive oil, and melted butter until smooth. Add the leeks and mushrooms, tossing until fully coated.

2. Slice the tops off the garlic bulbs to expose the cloves, then nestle them in the centre of the dish. Cover with foil and bake for 1 hour, removing the foil after 30 minutes to allow the vegetables to caramelize and the liquid to reduce. Toss halfway.

3. While the vegetables cook, prepare the breadcrumbs. Combine the panko, lemon zest, oregano leaves, and 20g of Parmesan on a small baking tray. Drizzle with olive oil, season with salt and pepper, and toss to coat.I cooked mine in the airfryer at 160°C for 10–15 minutes until golden. If you don’t have an airfryer,  place on the lower shelf of the oven, but note it will take longer to crisp up as the vegetables are on the top.

4. Once the leeks and mushrooms are tender, caramelised, and slightly charred, remove the dish from the oven. Squeeze the roasted garlic cloves out of their skins and mash them into the vegetables. Pour in the single cream, sprinkle over the remaining Parmesan, and stir everything together.

5. Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve a small cup of pasta water before draining.

6. Add the pasta to the dish with the creamy miso mixture, along with a splash of reserved pasta water. Toss until the rich, creamy and umami sauce coats the pasta.

7. Divide the pasta into bowls and top with the herby, cheesy, crunchy breadcrumbs.