3/4tbspbrown miso pastealternatively: white miso paste
2tbspnutritional yeastyeast flakes
350mlhot water
50mlwhite winealternatively: 1 tbsp freshly squeezed lemon juice
1tspsalt
200gspirelliI used gluten-free corn spirelli from Alnavit
2tbspolive oil
1clovegarlicpeeled and finely chopped
250gbrown mushroomscleaned and sliced
2leeksthe white and light green part cut into thin rings
freshly ground black pepper
2tbspchopped flat-leaf parsley
Instructions
Combine the tahini, miso paste and nutritional yeast in a bowl. Gradually add hot water and stir until smooth. At first it seems that the pastes do not combine with the water. After some stirring, however, it works. Stir in white wine and salt and set aside. Alternatively, the ingredients can also be mixed in a stand mixer.
Cook the pasta according to the instructions on the packet. Drain shortly before it is "al dente".
Lightly heat the olive oil in a pan and briefly fry the garlic while stirring. Add the mushrooms and stir-fry for about 4 minutes, until the mushrooms are lightly browned. Add the leek rings and stir-fry for another 2-3 minutes. Add the tahini mixture, reduce the heat and simmer gently for another 5 minutes. If the liquid in the sauce evaporates too quickly, add a little water.
Add the pasta to the sauce in the pan and stir well. Season to taste with white wine, salt and pepper. Stir in parsley and serve immediately.