Creamy Veg Pasta

2 servings

Bring a large pot of water to a boil.
Cut the zucchini into 1/4 inch slices, cut the leek into 1/2 inch pieces, mince the garlic cloves.
Put the whipping cream and Jorinji Chickpea Miso into a small bowl and mix lightly.
When the water boils, add salt and the spaghetti into the pot and cook until al dente, according to package directions.
Heat olive oil in a pan over low-medium heat. Add the garlic and cook until a nice aroma of garlic comes.
Add the zucchini and leek into the pan on medium-high heat, cook until the edges turn light brown. Meanwhile add shio-koji (or pinch of salt) and black pepper on the veggies and mix lightly.
Add 1/4 cup (4 tbsp) of reserved pasta water and the miso-cream mixture into the pan. Mix everything
and cook until the sauce becomes slightly concentrated.
When the spaghetti is done, drain and add it into the pan. Mix it into the sauce and veggies. Add the olive oil and miso to taste.
After serving, sprinkle black pepper and olive oil to taste.

To avoid becoming too salty, check and adjust the flavor at step 7. At this point, it’s ok if the salt level is a bit low. If you add a little extra miso at step 8, you can enjoy miso’s great flavor without adding cheeses like parmigiano-reggiano.