Creamy Leek & Miso Pasta
Comfort food doesn't get much better than a big bowl of creamy pasta with sweet, caramelised leeks blended with umami miso, a little bit of tangy mustard, nooch and silken tofu to make the sauce sooooo moreish! The crispy tofu on top takes it to the next level, it's flavored with fennel seeds, garlic and chilli and then roasted for an extra crispy finish. Vegan sausages would be a lovely addition if you don't fancy making the tofu.
Ingredients
- 200 g extra firm tofu
- 1.5 tbsp miso
- 1.5 tbsp boiling water
- 1 tsp fennel seeds, crushed
- 0.5 tsp chilli flakes
- 2 garlic cloves, minced
- 1 tbsp olive oil
- 175 g pasta
- 1 tbsp olive oil
- 250 g leeks, finely sliced
- 4 tbsp cooked leeks
- 100 g silken tofu
- 2 tbsp nooch
- 1.5 tsp miso
- 1 tsp dijon
- 1 tsp garlic granules
- 1 tsp lemon juice
- 100 ml soya milk
Instructions
- For the crispy tofu: Preheat the oven to 200°C. Crumble the tofu into a bowl so it's a mince-like texture and season with salt and pepper. Add the olive oil, garlic, fennel seeds, chilli flakes and miso. Mix well to coat the tofu as evenly as you can. Spread over a lined baking tray and bake for 15-20 minutes (until golden and crispy), moving it around with a spoon half way through.
- For the pasta: Add the oil and leeks to a large pan with a lid. Sauté over a low heat for a minute or two and then cover with the lid. Cook for 10-15 minutes, stirring every now and then, until the leeks are soft and golden.
- Meanwhile, put your pasta on to boil in salted water.
- For the sauce: Once the leeks are cooked, blend all of the ingredients for the sauce until smooth.
- When al dente, drain the pasta and save a little bit of pasta water. Add the pasta to the pan with the leeks and pour in the sauce. Stir over the heat until piping hot. Loosen with pasta water if needed. Season to taste.