the pasta dish to recover after Christmas meals

Sometimes we run out of ideas when it comes to preparing lunch or dinner, which can lead to some frustration. It’s common to feel overwhelmed when you find yourself repeating the same dishes over and over again. Following the same cooking routine may seem comfortable, but over time it becomes monotonous and uninteresting. During the holiday periods, this situation intensifies, since our energies are focused on organizing and enjoying the hearty meals and dinners typical of the designated days, where we gather with family and friends.

Between these particular events, the other days tend to become fertile ground for improvisation. Often, we eat the first thing we find in the fridge, we cook in a hurry or we simply repeat the same dishes that we already know.

However, it is essential to get out of our culinary comfort zone and dare to try new things. Introducing different recipes into our routine not only adds variety to our diet, but also allows us to enjoy cooking and the foods we eat more.

This practice can help us rediscover flavors, learn new preparation techniques, and generally make our meals more nutritious and balanced. Plus, experimenting with different ingredients can be easier than it seems, since many of them are easily found in our pantry or refrigerator, ready to be incorporated into innovative and delicious recipes.

For example, one of the ingredients we can include in our pasta dish is miso, an aromatic and fermented Japanese paste. Miso is made from soybeans or grains combined with sea salt and fermented using the koji mushroom.

This ingredient not only adds deep flavor and umami to dishes, but is also a great source of nutrients. It can be incorporated into soups, sauces or salad dressings and can transform any recipe into a different dining experience.

Another notable ingredient is leek, it is a very versatile vegetable that can be cooked in multiple ways, steamed, sautéed, creamed or even raw in salads. Leek is a source of fiber with high nutritional value, folate – a B vitamin that allows the creation of new cells -, vitamins C and B6, according to the Spanish Nutrition Federation (FEN).

Miso, mushroom and leek pasta recipe

Pasta is an extremely versatile ingredient, since it can be combined with vegetables, meat or fish. In addition, it can be consumed both hot and cold, without losing its flavor or texture.

When we think of a light meal, we always think of the classic spaghetti or macaroni, accompanied by their sauce and often enriched with other ingredients. However, there are ways to give these dishes a different twist.

This recipe is easy to prepare and actually serves as an alternative to the classic pasta dish. In this case, by adding leek and mushrooms you not only get a contrast of textures, but also a different color that makes the dish more attractive to the eye.

Likewise, miso, an aromatic and fermented Japanese ingredient, brings a deep and particular flavor which transforms the recipe by giving it an exotic and original touch. In this way we obtain a delicious, nutritious and visually appealing dish, perfect both for quick meals of the week and for more special occasions.

In total it takes about half an hour. Here are the ingredients for two people:

Once all the ingredients are prepared, we can get to work.

First, we take a large pot and boil water. Once it reaches boiling point, add a pinch of salt. Then we add the pasta and let it cook following the manufacturer’s instructions until it is al dente, tender but not falling apart.

When it is ready, we drain it using a colander, reserving a glass of cooking water for later use. On the other hand, we peel and chop the leek, while we cut the mushrooms into slices. Meanwhile, heat a little olive oil in a frying pan over medium heat.

Next, add the leek and cook until tender, about seven minutes.

Then we add the previously peeled garlic and, if you wish, a little fresh ginger. Mix well and let cook for a few more minutes until the aromas are released and the ingredients are integrated.

Next, we add the mushrooms to the pan and increase the heat slightly, sautéing them until they are browned on all sides and have released their natural liquid. Meanwhile, in a small bowl, we dissolve the miso paste with a little hot cooking water that we have reserved.

It is essential to dissolve miso outside of direct heat to preserve its properties and flavor. Once ready, add the butter and, if desired, a touch of soy sauce. Mix well and pour this preparation into the saucepan with the other ingredients, stirring gently so that everything is integrated evenly.

Finally, we add the pasta to the pan and mix over low heat for a few minutes, allowing it to absorb all the flavors. If the sauce is too thick, you can add a little more cooking water until you obtain the desired texture. When everything is ready, serve immediately and, if desired, decorate with chopped chives, which will add a fresh and colorful touch to the dish.