This pasta dish uses leeks (which are in season now) to add contrast to the rich and creamy sauce. It's great comfort food, helps satisfy cravings for creamy sauce and is ideal for chilly evenings, whilst also packing in a couple of portions of vegetables.
Three great health benefits: anti-inflammatory, good source of protein, beneficial for bone health
Enjoy immediately
Ingredients:
4 tbsp olive oil
4 tbsp gluten free flour
3 cups almond milk
2 tbsp cashew nut butter
10-12 tbsp nutritional yeast
2 leeks, chopped
1 cup frozen peas
250g brown rice penne pasta (dried)
Sea salt and black pepper, to season
Method:
1) Make a roux by heating 2 tbsp of the olive oil in a large pan over a medium-high hob. Add the flour and stir with a wooden spoon to form a paste. Add the almond milk, a little at a time, stirring constantly until the sauce is smooth, rich and creamy. Reduce the heat and stir in the cashew butter and nutritional yeast.
2) Meanwhile, lightly fry the leeks in 2 tbsp olive oil. Add the peas and cook through.
3) Cook the pasta according to the packet instructions. Drain, keeping back some of the cooking liquid (approx 1-2 tbsp).
4) Add the pasta along with the retained cooking water to the creamy sauce, followed by the vegetables. Stir well to combine. Season to taste with salt and pepper. Enjoy immediately.
Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats
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