Vegan asparagus and leek pasta
Prep Time
5 minutes
Cook Time
10 minutes
Total Time
15 minutes

Background
This zingy, creamy, vegan asparagus and leek pasta is perfect for a spring meal or you can serve it as starter in an Easter or other celebratory menu. It’s ready within 15 minutes, it’s dairy-free and can easily be gluten-free if appropriate pasta is used. Serve it with a crispy salad!
Ingredients
- 200g of pasta of your choice
- 2 Tbsps olive oil
- 1 leek
- 1 bunch of asparagus, woody stalk removed
- 100g vegan cream cheese or cream
- 1 lemon, juiced existed
- Salt & pepper
- Chilli flakes, optional
- 2 Tbsps of chopped herbs of your choice ( parsley, basil or dill or chives )
Instructions
- Cook the pasta according to the packet instructions, then drain and keep warm.
- Meanwhile, thinly slice the leek and cut the asparagus into 3 cm pieces.
- Heat the oil in a frying pan and gently sauté the leek for about five minutes, then add the asparagus. Add the lemon juice too. Put a lid on and cook for 3- 5 minutes. If it’s getting too dry, add some of the pasta’s cooking water.
- When the vegetables are tender, turn off the heat and stir in the cream and chilli flakes, if used. Add the lemon zest and the chopped herbs, season to taste, then toss with the pasta.
- Serve warm.
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Categories
- Meal Type: - Lunch - Main - Quick & Easy - Starter
- Cuisines: - Italian
- Occasions: - Anniversaries - Easter - Mothers Day
- Ingredients: - Citrus - Greens & Salads - Roots & Bulbs
- Health and Diet: - Combination - Dairy Free - Egg Free - Gluten Free - Nut Free - Sugar Free - Vegan
- Skill Levels: - Easy
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