Creamy leek pasta
Creamy leek pasta
Today's recipe is a creamy leek pasta, that won't take much of your time, is packed with protein and it makes a perfect mid-week meal!
Vegan, nut free, gluten free | Serves 2 | MAIN
Ingredients:
- 2 leeks
- 4 cloves of garlic
- 60ml olive oil
- 250g pasta (I used linguine)
- Salt and pepper
- 1/2 teaspoon of each oregano and chili flakes
- 1 lemon
- Vegan parmesan (grated)
White sauce:
- 350g silken tofu
- 2 tablespoon nutritional yeast
- Salt and pepper
- 125ml soy milk (unsweetened)
Steps:
1.Chop the leeks, and mince the garlic cloves.
2.In a pan on a medium heat, add the olive oil, leeks and a pinch of salt and sauté, stirring occasionally.
3.Also cook the pasta according to the package instructions.
4.In the meantime, prepare the white sauce, by adding all the ingredients in a food processor and blend until smooth.
5.Back to the leek, add the minced garlic and cook for another 2-3 minutes, before you add the white sauce.
6.Remember to stir the pasta from time to time.
7.After 10 minutes of cooking, the leeks must be ready, add the white sauce, spices, and cooked pasta, along with 30ml of the pasta water and cook for 2-3 minutes more.
8.Finish with a squeeze of lemon juice and vegan parmesan.
Serve and enjoy!
Notes:
*Use gluten free pasta, if you prefer to keep it gluten free.
*You can prep the white sauce up to 3 days in advance and keep it in the fridge.
Did you try this recipe?
Let us know how it went, comment below and share a picture on Instagram or Twitter with the hashtag #natliciousfood