Creamy Green Leek & Pea Pasta
Creamy Green Leek & Pea Pasta

Hey everyone, it’s Drew, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, creamy green leek & pea pasta. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Creamy Green Leek & Pea Pasta is one of the most favored of current trending meals in the world. It is appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. Creamy Green Leek & Pea Pasta is something that I have loved my entire life. They are fine and they look fantastic.

To get started with this recipe, we must first prepare a few ingredients. You can have creamy green leek & pea pasta using 15 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Creamy Green Leek & Pea Pasta:
  1. Take 1 tbsp (15 ml) olive oil
  2. Take 4 cloves garlic, thinly sliced
  3. Get 2 stalks green onions, thinly sliced
  4. Make ready 1 large leek, green tops removed, tailed, halved, washed, thinly sliced
  5. Prepare 1 jalapeño, de-seeded, minced
  6. Make ready 1 large head broccoli, outer fibrous layer of stem removed, chopped into small pieces, green tops cut into florets
  7. Make ready 1 tsp (5 g) salt
  8. Get 225 g frozen peas
  9. Get 100 g frozen spinach
  10. Get 1/2 tsp dried basil
  11. Prepare 1/4 tsp dried oregano
  12. Take 1/4 tsp dried mint (optional)
  13. Prepare 400 g fusilli pasta, or other pasta of choice (GF if desired)
  14. Get 250 ml plant-based cooking cream (we used soy, but you could use oat or almond if GF)
  15. Prepare 1 tbsp (15 ml) lemon juice (the juice from about ½ a lemon)
Instructions to make Creamy Green Leek & Pea Pasta:
  1. Cut the stem off the head of broccoli. Cut away the fibrous outer layer of the stem. Chop the remaining stem into bite-sized pieces. The green tops of the broccoli can be cut into small bite-sized pieces.
  2. To a large pot on high heat, add the olive oil, and when hot, add in the garlic, green onion, leek, jalapeño, broccoli stems, and salt. Note, the salt here helps to draw the water our of the veggies, which helps it all cook faster. Cook this for 5 minutes, or until the leeks become soft and translucent.
  3. Then add the peas, spinach, basil, oregano, and mint, cooking for another 5 - 6 minutes.
  4. Meanwhile, cook the pasta according to the package instructions, adding the broccoli florets in the last couple minutes. Just before draining it all, scoop out 120 ml cooking water from pasta and add to the veggie pan. Then drain the pasta and broccoli florets.
  5. Add the cooking cream to the veggie pot, and stir to combine. You can leave this pasta sauce chunky as is, or make it smooth by blending it all up using an immersion blender or standing blender. We chose to blend about half of ours with an immersion blender, making it part-chunky and part-smooth.
  6. Add the pasta and broccoli to the sauce, along with the lemon juice, and toss to coat.
  7. Serve while hot, alongside some lemon wedges and garnished with fresh basil leaves.

So that’s going to wrap this up for this exceptional food creamy green leek & pea pasta recipe. Thanks so much for your time. I’m confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!