Skip to main content
Mafaldine Pasta with Melted Leeks & Garlic Herb Cashew Cream
2 or 4 Serving Dinner

Mafaldine Pasta

with Melted Leeks & Garlic Herb Cashew Cream

Tags: High-Protein, Soy-Free, Chef's Choice
SERVINGS
2 4
PREP & COOK TIME
25 min
CALORIES
640
FAT
29g
CARBOHYDRATES
75g
PROTEIN
20g


Get Recipes Delivered

INGREDIENTS

  1. ⅓ cup walnuts
  2. 2 oz sliced leeks
  3. 1 garlic clove, minced
  4. 2 tsp Dijon mustard
  5. 6 oz mafaldine pasta
  6. 2 tbsp vegan butter
  7. 2 oz Treeline® Dairy-Free Herb Garlic Cheese
  8. 1 lemon, half juiced, half cut into wedges
  9. 4 oz baby arugula
  10. ¼ oz fresh tarragon, leaves picked and roughly chopped
  11. 1 tbsp olive oil*
  12. Salt and pepper*
  13. *Not included
  14. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  15. For full ingredient list, see Nutrition.
  16. TIP: Start your pasta water before you start prepping ingredients.
Allergens: tree nut (cashew, walnut), wheat
Tools: Large nonstick skillet, Large pot
SERVINGS
2 4
PREP & COOK TIME
25 min
CALORIES
640
FAT
29g
CARBOHYDRATES
75g
PROTEIN
20g


Get Recipes Delivered

INSTRUCTIONS

1
Toast the walnuts

Bring a large pot of salted water to a boil for the pasta. Add walnuts to a large nonstick skillet over medium heat and toast, shaking skillet frequently, until nuts are fragrant and lightly browned, 3 to 5 minutes. Transfer toasted walnuts to a plate. TIP: Keep an eye on the walnuts to prevent burning.

2
Melt the leeks

Return the skillet to medium-low heat with 1 tbsp olive oil. Add leeks and cook until softened, 3 to 5 minutes. Add garlic and Dijon mustard to the leeks and stir to combine. (4-serving meal: use 2 tbsp olive oil) TIP: Lower the heat if leeks begin to brown.

3
Cook the pasta

Once the water is boiling, add pasta, stir, and cook until al dente, 8 to 10 minutes. Reserve ⅓ cup pasta water, drain the pasta, and return pasta to the pot, off heat. (4-serving meal: reserve ⅔ cup pasta water)

4
Make the sauce

Add melted leeks to the pot with the pasta. Add reserved pasta water, butter, and herb garlic cheese to the pot. Stir until butter and cheese melt and evenly coat the pasta. Taste and add salt as needed.

5
Serve

Add lemon juice and baby arugula to the pasta and toss. Divide mafaldine pasta with melted leeks and garlic herb cashew cream between plates. Top with toasted walnuts, tarragon, and a pinch of pepper. Serve with lemon wedges. Bon appétit!

SIMILAR RECIPES