Hello everybody, it is Jim, welcome to our recipe page. Today, we’re going to make a distinctive dish, creamy green leek & pea pasta. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
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Creamy Green Leek & Pea Pasta is one of the most favored of recent trending meals on earth. It is appreciated by millions every day. It is simple, it’s quick, it tastes delicious. Creamy Green Leek & Pea Pasta is something that I’ve loved my entire life. They are nice and they look fantastic.
To get started with this recipe, we must first prepare a few components. You can have creamy green leek & pea pasta using 15 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Creamy Green Leek & Pea Pasta:
- Prepare 1 tbsp (15 ml) olive oil
- Take 4 cloves garlic, thinly sliced
- Take 2 stalks green onions, thinly sliced
- Take 1 large leek, green tops removed, tailed, halved, washed, thinly sliced
- Make ready 1 jalapeño, de-seeded, minced
- Prepare 1 large head broccoli, outer fibrous layer of stem removed, chopped into small pieces, green tops cut into florets
- Prepare 1 tsp (5 g) salt
- Get 225 g frozen peas
- Prepare 100 g frozen spinach
- Get 1/2 tsp dried basil
- Make ready 1/4 tsp dried oregano
- Get 1/4 tsp dried mint (optional)
- Get 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)
- Get 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!
Instructions 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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