Prepare the leeks and onions: Clean the leeks by removing one layer and separating the white and green parts. I use the whole leeks, I just remove the tougher green outer leaves. Chop all parts in slices. Chop the red onion into slices.

Heat olive oil in a large pan over medium heat. Add the sliced leeks and red onions. Sauté for about 20-25 minutes, stirring occasionally, until they become soft and caramelized.

Cook the pasta: While the leeks and onions are cooking, bring a pot of salted water to a boil. Cook the pasta until it is very al dente—about 2 minutes less than the package instructions. Reserve a couple of cups of pasta water before draining the pasta.

Make the crispy breadcrumbs: In a separate pan, heat a small amount of olive oil over medium heat. Add the breadcrumbs and thyme, stirring frequently. Toast for a few minutes until golden brown and crispy. Be careful not to burn them. Once done, set them aside.

Prepare the creamy sauce: In a small bowl, mix the soy cream with miso and mustard until well combined. Pour this mixture into the pan with the caramelized leeks and onions, stirring to coat everything evenly.

Combine everything: Add the cooked pasta to the pan with the sauce, along with a splash of the reserved pasta water. Stir well and let everything cook together for a couple of minutes until the pasta is fully coated and has absorbed some of the sauce. If needed, add more pasta water to reach your desired consistency.

Serve: Plate the pasta and sprinkle the crispy breadcrumbs on top for added texture. Serve immediately and enjoy!