Recipe & photography by Izzie Cox.
Serves 4-6
Ingredients
2 tbsp extra virgin olive oil
1 leek, finely sliced
4 garlic cloves, finely chopped
1 tsp chilli flakes
500g mixed mushrooms, cut into bite sized pieces
1 tbsp soy sauce
1 tbsp white wine vinegar
1 tbsp miso paste
400g Northern Pasta Co rigatoni
150ml double cream
100g baby spinach
100g Parmesan, finely grated
Salt and freshly ground black pepper
Method
Preheat the oven to 200C/180C Fan.
Heat 1 tablespoon of the olive oil in a large frying pan on a medium heat. Add the leek and fry for 3-5 minutes until soft. Add the garlic and chilli flakes and fry for a further couple of minutes. Remove to a plate and set aside.
Return the pan to a medium-high heat and add the remaining olive oil. Add the mushrooms and fry until golden and crisp, around 10 minutes. Return the leek mixture to the pan and add the soy sauce, white wine vinegar and miso and mix to combine.
Meanwhile, cook the rigatoni in plenty of salted water for 8 minutes until al dente. Drain, reserving a mugful of pasta cooking water.
Add the pasta to the pan of mushrooms, add the cream, spinach and 30g Parmesan. Mix well, adding enough pasta water to create a creamy sauce. Taste for seasoning, adding plenty of black pepper and any salt if needed.
Transfer to a large baking dish and top with the remaining Parmesan. Bake in to oven for 15-20 minutes until golden and crisp on top.
