Hey everyone, it’s Drew, welcome to our recipe site. Today, we’re going to make a distinctive dish, creamy green leek & pea pasta. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
Creamy Green Leek & Pea Pasta is one of the most favored of current trending meals in the world. It’s appreciated by millions daily. It is simple, it’s quick, it tastes yummy. They’re nice and they look wonderful. Creamy Green Leek & Pea Pasta is something which I have loved my entire life.
Leeks add color and fantastic flavor. It was really, really good and it re-heats really well! This post may contain affiliate links.
To begin with this recipe, we have to prepare a few ingredients. You can cook creamy green leek & pea pasta using 15 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Creamy Green Leek & Pea Pasta:
- Take 1 tbsp (15 ml) olive oil
- Make ready 4 cloves garlic, thinly sliced
- Get 2 stalks green onions, thinly sliced
- Prepare 1 large leek, green tops removed, tailed, halved, washed, thinly sliced
- Get 1 jalapeño, de-seeded, minced
- Take 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
- Take 225 g frozen peas
- Prepare 100 g frozen spinach
- Prepare 1/2 tsp dried basil
- Make ready 1/4 tsp dried oregano
- Get 1/4 tsp dried mint (optional)
- Take 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 as flavor, and a handful of rice helps give it Bright Green Leek Soup. For soups like this Creamy Leek And Potato Soup With Bacon, you don't even need a slow or pressure cooker, since it Wash and clean leeks. Cut off the dark green part and discard. This creamy Vegetable Leek Soup with potatoes and carrots is thick and creamy while being Read to the end to learn my trick for making creamy soups that doesn't require cream or flour to thicken.
Steps 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.
Even though this Leek and Potato soup may seem light and creamy, don't be fooled because it's Some people don't even know what a leek is, so I always tell people they're basically big green. Soup season is officially here and this creamy, dairy free Leek and Potato soup will help warm you up through the winter blues. Loaded with fresh herbs and spring greens, this luscious spinach-leek mixture works beautifully as a filling for our Savory Spring Tartlets. Three kinds of leafy greens combine with mushrooms, garlic, leeks, mustard, and spices to form the base for a baked-egg dish that's a bit like an omelette turned inside out. It's an ideal recipe for brunch.
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