Name: Creamy Green Leek & Pea Pasta
Prep time: 7 min
Cook time: 17 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1 null leek (medium); 4 clove garlic; 2 stalk green onion; 1 null jalapeño (seeds removed); 1 tbsp olive oil; 1 tsp salt; 1.5 cup frozen green peas; 0.66 cup frozen spinach; 0.5 tsp dried basil; 0.25 tsp dried oregano; 0.25 tsp dried mint leaves (optional); 1 cup vegan cooking cream; 0.5 null lemon (juiced); 0.5 cup pasta water; 4 cup fusilli pasta; 1 null broccoli (large); null null fresh basil leaves (to garnish); null slice lemon slice (to garnish)

Instructions

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1

Prepare and thinly slice the leek (1 medium), cloves (4 garlic), and green onion (2 stalks). Mince the jalapeño (1), seeds removed.
2

Chop the stem and green tops of the broccoli (1 large) into small bite-sized pieces, keeping florets separated for later.
3

Heat the olive oil (1 tbsp) in a large pot over high heat. Add the sliced leek (1 medium), chopped broccoli stems from broccoli (1 large), sliced cloves (4 garlic), sliced green onion (2 stalks), minced jalapeño (1), and salt (1 tsp). Cook for 5 minutes.
4

Add the frozen green peas (1.5 cups), frozen spinach (0.66 cup), dried basil (0.5 tsp), dried oregano (0.25 tsp), and dried mint leaves (0.25 tsp) (optional). Cook for 5 minutes.
5

Meanwhile, cook the fusilli pasta (4 cups) according to package instructions. Add the reserved broccoli florets from broccoli (1 large) in the last 2 minutes of cooking.
6

Before draining, reserve pasta water (0.5 cup) and add to the vegetable pan.
7

Stir the vegan cooking cream (1 cup) into the vegetable mixture.
8

Blend the sauce to desired consistency using an immersion or standing blender (optional, leave chunky or blend partially/fully).
9

Add the drained fusilli pasta (4 cups) and broccoli to the sauce, tossing to coat.
10

Stir in the lemon (0.5 juiced). Serve hot, garnished with [fresh basil leaves] and [lemon slice] if desired.