Hello everybody, hope you are having an incredible day today. Today, we’re going to make a special dish, creamy green leek & pea pasta. It is one of my favorites. For mine, I’m gonna make it a little bit unique. 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 enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. They’re fine and they look fantastic. Creamy Green Leek & Pea Pasta is something that I’ve loved my whole life.
Green Lentils Leek meal - Meat Free Monday. It is Monday and another exciting week is starting. Orange Creamy Green Lentils with Leek.
To get started with this recipe, we have to 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 it.
The ingredients needed to make Creamy Green Leek & Pea Pasta:
- Take 1 tbsp (15 ml) olive oil
- Prepare 4 cloves garlic, thinly sliced
- Get 2 stalks green onions, thinly sliced
- Get 1 large leek, green tops removed, tailed, halved, washed, thinly sliced
- Make ready 1 jalapeño, de-seeded, minced
- Get 1 large head broccoli, outer fibrous layer of stem removed, chopped into small pieces, green tops cut into florets
- Make ready 1 tsp (5 g) salt
- Make ready 225 g frozen peas
- Make ready 100 g frozen spinach
- Get 1/2 tsp dried basil
- Get 1/4 tsp dried oregano
- Make ready 1/4 tsp dried mint (optional)
- Make ready 400 g fusilli pasta, or other pasta of choice (GF if desired)
- Prepare 250 ml plant-based cooking cream (we used soy, but you could use oat or almond if GF)
- Prepare 1 tbsp (15 ml) lemon juice (the juice from about ½ a lemon)
A creamy soup doesn't have to mean lots of cream. Puréed leeks in this soup provide body as well Trim leeks of outer layer and stems. Reviews for: Photos of Creamy Potato Leek Soup II. The most flavorful Creamy Potato Leek Soup ever!
Steps to make Creamy Green Leek & Pea Pasta:
- 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.
- 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.
- Then add the peas, spinach, basil, oregano, and mint, cooking for another 5 - 6 minutes.
- 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.
- 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.
- Add the pasta and broccoli to the sauce, along with the lemon juice, and toss to coat.
- Serve while hot, alongside some lemon wedges and garnished with fresh basil leaves.
A bowl of hearty dairy-free potato soup with a The delicious comfort food of potato leek soup is enhanced with roasted garlic and creamy starchy. This creamy soup passed the family taste test with flying colors, even though there isn't an ounce of dairy in it! I have to say I was surprised that this soup was such a hit since it is probably the least. Loaded with fresh herbs and spring greens, this luscious spinach-leek mixture works beautifully as a filling for our Savory Spring Tartlets. This creamy dairy-free recipe for potato, leek, and celery root soup is great served warm on cool days or chilled on warm ones.
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