Lemon leek pasta
This tangy pasta offers a novel take on traditional noodle dishes.
I kinda raised my kids on mac ‘n’ cheese, and there’s just something about the dish that keeps us going back for more. But there’s been a push lately – and for good reason – to cut back on dairy. So I’ve been playing around and trying to find a substitute for those times that I’m really craving some smooth and savory carbs. This recipe offers all the comfort of the classic dish, using wholesome, fresh, vegan ingredients.
You can add all kinds of veggies to this recipe – including mushrooms, red bell peppers and snow peas, and give it more pizzazz – or keep it simple with just the leeks and lemons. Either way it’ll be delicious, and will definitely satisfy that carb craving. If you want even more fiber, use a whole wheat pasta with all your extra veggies and you’ll have a winning dish on all counts!
- 1 pound pasta
- 1 lemon, both zest and juice
- olive oil
- 3 leeks, sliced
- 3-4 cup coconut milk
- 1 tablespoon flour
- 1 teaspoon ground mustard
- salt and pepper to taste
Cook pasta according to package instructions.
Heat oil and sauté leeks until they start to soften. Continue to stir until the edges start to brown, and then remove from heat.
Zest lemon, and then slice in half and squeeze juice into a cup. Set aside.
Transfer leeks to bowl, and use the same pan to heat coconut milk, flour and seasonings. Bring to a boil, and then lower heat and stir until sauce thickens. Add in lemon juice and zest and stir. If sauce gets too thick, add more coconut milk.
Pour sauce over pasta, and add leeks. Stir to coat. Taste, and adjust seasoning if needed.
Related Topics: Vegetarian