Name: Creamy Leek Pea Pasta
Prep time: 7 min
Cook time: 17 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1 null leek (medium, root and fibrous parts removed, thinly sliced); 4 clove garlic cloves (thinly sliced); 2 stalk spring onions (thinly sliced); 1 null jalapeno (seeds removed, minced); 1 null broccoli (large head, stems peeled and chopped, florets separated); 1 tbsp olive oil (for sautéing); 1 tsp salt (to taste); 1.5 cup frozen green peas; 0.67 cup frozen spinach; 0.5 tsp dried basil; 0.25 tsp dried oregano; 0.25 tsp dried mint (optional); 1 cup vegan cooking cream (soy or oat based); 4 cup fusilli (dry); 1.5 tbsp lemon juice (freshly juiced); 1 handful fresh basil; 1 wedge lemon

Instructions

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1

Prep the veggies by slicing leek (1), garlic cloves (4 clove), and spring onions (2 stalk). Mince jalapeno (1). Peel the outer layer of broccoli (1) stems and chop into small bits, keeping florets separate.
2

Heat olive oil (1 tbsp) in a large pot over high heat. Add the leeks, broccoli stems, garlic, onions, jalapeno, and salt (1 tsp). Sauté for 5 minutes.
3

Add frozen green peas (1.5 cup), frozen spinach (0.67 cup), dried basil (0.5 tsp), dried oregano (0.25 tsp), and dried mint (0.25 tsp). Cook for another 6 minutes.
4

Cook fusilli (4 cup) per package directions. Add broccoli florets for the last 2 minutes. Reserve 0.5 cup pasta water, then drain.
5

Pour vegan cooking cream (1 cup) and the reserved water into the pot with the vegetables. Stir to combine.
6

Use an immersion blender to blend about half of the sauce if you prefer a part-creamy, part-chunky texture.
7

Add the drained pasta and broccoli florets to the sauce. Mix in lemon juice (1.5 tbsp) and toss well. Garnish with fresh basil (1 handful) and serve with lemon (1 wedge).