Mafaldine Pasta with Melted Leeks & Herb Garlic Cashew Cream
Servings: 2
Ingredients:
- 1/2 cup walnuts
- 2 oz leeks - sliced
- 1 clove garlic - peeled and minced
- 1/2 tbsp Dijon mustard
- 6 oz mafaldine pasta
- 2 tbsp vegan butter
- 2 oz Treeline® Dairy-Free Herb Garlic Cheese
- 1 lemon - half juiced and half cut into wedges
- 4 oz baby arugula
- 0.25 oz tarragon - leaves roughly chopped
- 1 tbsp olive oil
- salt and pepper
Directions:
Toast the walnuts
- Bring large pot of salted water to a boil for pasta. Toast walnuts in large nonstick skillet over medium heat, shaking skillet frequently, until fragrant and lightly browned, 3 to 5 minutes. Transfer toasted walnuts to plate.
Melt the leeks
- Add 1 tbsp olive oil to same skillet over medium-low heat. Add leeks and cook until softened, 3 to 5 minutes. Add garlic and Dijon, stir to combine, and remove from heat. (4-serving meal: use 2 tbsp olive oil) (TIP: Lower the heat if leeks begin to brown.)
Cook the pasta
- Add pasta to boiling water and cook until al dente, 8 to 10 minutes. Reserve ⅓ cup pasta water, drain pasta, and return to pot, off heat. (4-serving meal: reserve ⅔ cup pasta water)
Make the sauce
- Add melted leeks, reserved pasta water, butter, and herb garlic cheese to pot with pasta. Stir until butter and cheese melt and evenly coat pasta. Season to taste with salt.
Serve
- Add lemon juice and baby arugula to pasta and toss to combine. Divide mafaldine pasta with melted leeks and herb garlic cashew cream between plates. Top with toasted walnuts, tarragon, and a pinch of pepper. Serve with lemon wedges. Bon appétit!
Notes
https://www.purplecarrot.com/recipe/mafaldine-pasta-with-melted-leeks-garlic-herb-cashew-cream
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