Roasted leek and mushroom pasta with kimchi
Serves: 2
Prep time: 15 minsTotal time: 
Recipe photograph by Emmas Guscott
Roasted leek and mushroom pasta with kimchi
This recipe also uses prebiotic leeks to help nourish the gut, and mushrooms, which bring an array of health- boosting phytochemicals. Cook this on repeat!
Serves: 2
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
556Kcal
Fat
21gr
Saturates
3gr
Carbs
57gr
Sugars
10gr
Fibre
18gr
Protein
24gr
Salt
3.9gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 500g leeks, thickly sliced
- 250g chestnut mushrooms, thickly sliced
- 125g shiitake mushrooms, roughly torn
- 2 tbsp rapeseed oil
- 2 tbsp miso paste (we used Miso Tasty)
- 200g kimchi* (we used Yutaka)
- 150g wholewheat pasta (any shape)
- 20g toasted sesame seeds
Step by step
- Preheat the oven to 200°C, fan 180°C, gas 6. Put the leeks and mushrooms in a roasting tin. Whisk together the oil and miso and then drizzle over the vegetables, tossing to ensure the vegetables are nicely coated. Roast for 30 minutes.
- Remove the vegetables from the oven and add the kimchi to the roasting tin. Return to the oven for another 10 minutes.
-
Meanwhile, cook the pasta according to pack instructions. Drain, reserving some of the pasta water. Toss the cooked pasta through the roasted vegetables along with a splash of the reserved pasta water until the pasta is well-coated. Scatter over the sesame seeds and serve.
*Check your kimchi is suitable for vegans/vegetarians if required.Waste notMiso is a great way to quickly add umami depth of flavour. Whisk through softened butter to melt over just-seared steaks or grilled fish, or whisk into salad dressings or soups.
