If you’re searching for a quick and easy dinner, this dish from Lucy & Lentils is the answer.
With fresh veggies for a healthy touch, and plenty of pasta to keep you full, it’s perfect for busy weeknights when you don’t have much time to cook.
Creamy, flavourful and super simple, this is one recipe you’ll always want to keep in your back pocket.
Overview:
Prep time: 5 minutes
Cook time: 15 minutes
Serves: 2 people
Ingredients:
1 large leek
Oil
3 cloves of garlic, minced
150g linguini
250ml vegan cream
Squeeze of fresh lemon juice
Salt & pepper, to taste
100g fresh peas
Instructions:
Slice the whole leek (leafy ends too).
Add a splash of oil to a large pan, then add the leeks and garlic.
Sauté for around 5 minutes.
In the meantime, use a separate pot to cook the pasta following the packet’s instructions.
Once the leeks and garlic have cooked for 5 minutes, add the cream, lemon juice and seasoning. Simmer for 8 minutes.
Add the peas and a ladle full of pasta water, and cook for another 2 minutes.
Adjust any seasoning, if needed. Add the pasta to the leek-cream mixture, and combine everything well before serving.
Storage tips
We recommend eating this dish straight away.
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