Roasted leek and mushroom pasta with kimchi recipe
This recipe for gut health uses prebiotic leeks to help nourish the gut, and mushrooms, which bring an array of health- boosting phytochemicals. Cook this vegetarian pasta on repeat!
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Ingredients
- 500g leeks, thickly sliced
- 250g chestnut mushrooms, thickly sliced
- 125g shiitake mushrooms, roughly torn
- 2 tbsp rapeseed oil
- 2 tbsp miso paste (we used Miso Tasty)
- 200g kimchi* (we used Yutaka)
- 150g wholewheat pasta (any shape)
- 20g toasted sesame seeds
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