Vegan Creamy Leek Pasta Food

VEGAN CREAMY GARLIC & LEEK PASTA

Steps:

• Heat oil and garlic on low heat, then add leeks and stir.
• Add milk and vegetable stock little by little and put on medium heat whilst stirring.
• Add sunflower spread and nutritional yeast, still stirring.
• Sift in flour little by little, continuing to stir (or whisk if flour forms lumps) until sauce reaches a thicker consistency.
• Serve ontop of pasta.

CREAMY VEGAN LEEK AND MUSHROOM PASTA

Steps:

• Cook the pasta as per packet instructions. Once cooked, drain and set aside.
• In a large skillet on medium-high heat, add the oil and leek, sauteeing until the leek begins to soften - around 5 minutes.
• Add in the mushrooms and cook for a further 5 minutes, stirring occasionally.
• Add the sauce to the leek and mushrooms and stir well.
• Simmer on low heat for about 4-5 minutes until the sauce thickens.*
• Add in the cooked pasta and stir well to combine the pasta and sauce. Adjust seasoning if necessary.
• Serve straight away.

CREAMY VEGAN MUSHROOM AND LEEK TAGLIATELLE (GF)

Steps:

• First things first, get your pasta cooking in some boiling water (follow package instructions).
• Once that's on the go, heat the oil in a large pan and add the sliced leeks. Soften for 3-4 minutes on medium heat, before adding in the mushrooms and garlic. Add salt and pepper and cook for another 3-4 minutes.
• Next, add in the plant-based crème fraiche, nutritional yeast, dried tarragon, lemon zest, and lemon juice. Mix well and simmer for a couple of minutes, adding a splash of pasta cooking water if you want to loosen the sauce. Adjust the seasoning to taste.
• If including the frozen peas, add these to the pot of pasta a couple of minutes before the end of its cooking time.
• Once the pasta is cooked, drain it and the peas then add to the pan with the sauce. Turn off the heat and stir through until evenly coated. Serve with chopped fresh parsley.

VEGAN CREAMY LEEK PASTA

Steps:

• Bring a large pot of salted water to a boil over high.
• Meanwhile, prepare your leeks: Trim 1/2 inch off both ends, then cut each leek crosswise, separating the bottom third of the white portion from the top two-thirds of light and dark leek greens. Halve the greens lengthwise, wash them, then set them aside.
• Halve your leek whites lengthwise, cut them crosswise into 2-inch segments, then slice those segments thinly lengthwise to create matchsticks. (If you notice any grit in the sliced leek whites, wash them thoroughly, transfer them to a dish towel, squeezing to remove excess moisture, then spread them out to dry.)
• In a small, deep saucepan, heat the olive oil over medium-high and line a baking sheet with paper towels. Working in three to four batches for even cooking, add about 1/4 of the white leek strips and cook, stirring frequently, until golden, about 4 minutes. The key here is to keep residual cooking in mind: Since your delicate leeks will continue cooking after being removed from the hot oil, you want to pull them from the hot oil when about a third of each batch is fully golden, a third is lightly golden and another third is still green. (They won't cook perfectly evenly; it's not you, it's them and the nature of cooking.) Remove them swiftly, using a slotted spoon and tilting the saucepan to transfer the leeks to the paper towel-lined plate. Season to taste with salt. Repeat with the remaining batches. Set the oil aside to cool.
• Add the pasta and leek greens to the boiling water, reduce the heat to medium-high and cook, stirring occasionally, until the pasta is just shy of al dente, about 8 minutes. Reserve 1 cup pasta cooking water. Using tongs, transfer the leek greens to a blender, then pour the pasta into a colander set in the sink.
• Add the reserved leek oil to the leek greens, along with 2/3 cup pasta water and a generous pinch each of salt and pepper, and blend until creamy. Add the sauce to the pot and stir in the pasta. Season to taste with salt and pepper, and add more pasta water, if desired, to thin the sauce. Divide among plates and sprinkle with frizzled leeks. Grate fresh lemon zest on top, if desired, then squeeze with lemon. Serve immediately.