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Patrice

VEGAN LEMON LEEK PASTA

A creamy, bright and completely vegan pasta made from just a handful of pantry staples. Slowly cooked leeks, white beans and lemon come together into a silky no-cream sauce in under 30 minutes.
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Cook Time 30 minutes
Servings: 2
Course: Main Course
Cuisine: Italian, Mediterranean
Ingredients Method Notes

Ingredients
  

  • 1 leek sliced
  • 1 can white beans drained
  • olive oil generous amount
  • 1 lemon zested
  • Half a lemon juiced
  • salt and black pepper to taste
  • pasta of your choice

Method
 

  1. Slice the leek and add it to a pan with a generous amount of olive oil. Cook slowly over low heat until completely soft, sweet and melted down. Do not rush this step — it is where all the flavour comes from.
  2. Add the drained white beans, the lemon zest and the lemon juice. Season with salt and black pepper. Stir everything together and let it cook until it all comes together.
  3. Take about half the mixture and blend it until smooth, then stir it back into the pan. This gives you a sauce that is partly creamy and partly chunky.
  4. Toss with your cooked pasta and serve immediately.

Notes

You can also make this sauce by slowly cooking the leeks in butter and finishing it of with loads of parmesan cheese.