Creamy Leek Pea Pasta
This vibrant green pasta dish is packed with nutritious vegetables and features a luxuriously creamy sauce made from blended leeks, peas, and spinach. Infused with aromatic herbs and a zesty hit of lemon, it is a healthy, budget-friendly meal perfect for busy weeknights or next-day lunches.
Instructions
- 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).
Nutrition Facts
Per portion