Boil the pasta:Bring a large pot of salted water to a boil. Add your pasta and cook for about 12 minutes, or until al dente. Reserve ½ cup of pasta water and drain the rest.

Sauté the vegetables: In a large pan, heat olive oil and 2 tablespoon butter over medium heat. Add the leeks, garlic, and mushrooms. Sauté for about 15 minutes until the mushrooms are well cooked and the leeks are soft, and the liquid from the vegetables have evaporated. Stir in the red wine vinegar, then transfer the mixture to a plate.

Make the sauce:In the same pan, melt 1 tablespoon of butter. Add the ¾ cup of pasta water and whisk in the miso paste until smooth. Stir in the cream and bring the sauce to a simmer.

Combine everything: Add the cooked pasta to the sauce and toss to coat. Then, add the mushroom and leek mixture back to the pan along with grated parmesan cheese. Toss everything together, adding more pasta water if needed to thin out the sauce.

Plate and garnish: Serve the pasta with fresh chopped chives and a sprinkle of lemon zest.