Sort ingredients
nauraka
QR Code
Listen
Pdf
Pre heat oven to 200c, boil kettle. Chop leeks into half moons, then roughly tear up oyster mushrooms and cover in approx 1 tbsp oil and ½ tsp salt. Roast for 15 mins or until crispy.
Cover the sunflower seeds in boiling water and set aside, with the rest of the kettle water, put your pasta into cook for ½ mins less than the stated cooking time. Salt the water, but not too heavily as we're using miso in the sauce. Remember to reserve a cup of the starchy cooking water before draining.
Caramelize the leeks in 2 tbsp olive oil and a small pinch of salt on a medium heat for 10-12 mins until tasting sweet and starting to brown.
Whizz up the soaked sunflower seeds and the rest of the ingredients in a high speed bullet until super creamy, add more water to achieve the desired texture if you need it.
Pour the cooked pasta into the leek pan, along with the cooking water. Stir for 5 minutes on a low heat until it starts to emulsify, then add the mushrooms (keep a few back for decoration) and the creamy sauce. Mix in, top with breadcrumbs and enjoy.