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Leek miso and lemon ditalini

Leek Miso and Lemon Ditalini

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
  • 250g ditalini pasta
  • 600–700ml vegetable stock
  • 1 lemon, zest and juice
  • Salt and freshly ground black pepper
  • Grated parmesan, to serve
  • 1 can chickpeas (optional)

Utensils

  • Large frying pan
  • Lid for the pan
  • Knife and chopping board
  • Wooden spoon

Information

Cost: $$
Preparation time: 30 minutes
Yield: 4 servings (250g each)

Preparation Method

  1. Cook leek: Heat the butter and olive oil in a large frying pan over medium heat. Add the leek, garlic, chilli flakes and a pinch of salt. Cook with the lid on, stirring occasionally, for 12–15 minutes until soft and slightly golden.
  2. Combine: Stir in the miso paste and pasta, toasting for 1–2 minutes. Add the vegetable stock and bring to a simmer. Cook with the lid off until the pasta is al dente, adding a little more water if it reduces too quickly. Stir in the lemon juice. Taste and adjust seasoning with salt, pepper or more lemon.
  3. Serve: Divide the pasta between bowls. Sprinkle over the lemon zest and extra chilli flakes. Serve hot.
  4. Suggestion: Stir through a can of chickpeas for added protein and texture.