Creamy Green Leek & Pea Pasta

Hey everyone, it is John, welcome to our recipe page. Today, I'm gonna show you how to make a distinctive dish, Creamy Green Leek & Pea Pasta. It is one of my favorites food recipes. For mine, I'm gonna make it a little bit tasty. This will be really delicious.

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As for the number of servings that can be served to make Creamy Green Leek & Pea Pasta is 4 people. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Creamy Green Leek & Pea Pasta estimated approx 1 hr.

To begin with this particular recipe, we must prepare a few components. You can cook Creamy Green Leek & Pea Pasta using 15 ingredients and 7 steps. Here is how you can achieve that.

Recipe from Youtube channel: Pick Up Limes

Ingredients and spices that need to be Make ready to make Creamy Green Leek & Pea Pasta:

1. 1 tbsp (15 ml) olive oil
2. 4 cloves garlic, thinly sliced
3. 2 stalks green onions, thinly sliced
4. 1 large leek, green tops removed, tailed, halved, washed, thinly sliced
5. 1 jalapeño, de-seeded, minced
6. 1 large head broccoli, outer fibrous layer of stem removed, chopped into small pieces, green tops cut into florets
7. 1 tsp (5 g) salt
8. 225 g frozen peas
9. 100 g frozen spinach
10. 1/2 tsp dried basil
11. 1/4 tsp dried oregano
12. 1/4 tsp dried mint (optional)
13. 400 g fusilli pasta, or other pasta of choice (GF if desired)
14. 250 ml plant-based cooking cream (we used soy, but you could use oat or almond if GF)
15. 1 tbsp (15 ml) lemon juice (the juice from about ½ a lemon)

Steps to make 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.

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So that is going to wrap it up for this exceptional food How to Make Award-winning Creamy Green Leek & Pea Pasta. Thank you very much for your time. I am confident you will make this at home. There's gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!