Mafaldine Pasta
with Melted Leeks & Herb Garlic Cashew Cream
This rich, creamy pasta dish is sodium-smart and packed with protein. Leeks are gently cooked until they are sweet, saucy, and soft. Fresh tarragon adds the subtle flavor of licorice to the cheesy cream sauce and peppery arugula.
INGREDIENTS
- 1/2 cup walnuts
- 2 oz sliced leeks
- 1 garlic clove, peeled and minced
- 1/2 tbsp Dijon mustard
- 6 oz mafaldine pasta
- 2 tbsp vegan butter
- 2 oz TreelineĀ® Dairy-Free Herb Garlic Cheese
- 1 lemon, half juiced and half cut into wedges
- 4 oz baby arugula
- 0.25 oz tarragon, leaves roughly chopped
- 1 tbsp olive oil*
- Pepper*
- Salt*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
INSTRUCTIONS
Bring large pot of salted water to a boil for pasta. Toast walnuts in large nonstick skillet over medium heat, shaking skillet frequently, until fragrant and lightly browned, 3 to 5 minutes. Transfer toasted walnuts to plate.
Add 1 tbsp olive oil to same skillet over medium-low heat. Add leeks and cook until softened, 3 to 5 minutes. Add garlic and Dijon, stir to combine, and remove from heat. (4-serving meal: use 2 tbsp olive oil) (TIP: Lower the heat if leeks begin to brown.)
Add pasta to boiling water and cook until al dente, 8 to 10 minutes. Reserve ā cup pasta water, drain pasta, and return to pot, off heat. (4-serving meal: reserve ā cup pasta water)
Add melted leeks, reserved pasta water, butter, and herb garlic cheese to pot with pasta. Stir until butter and cheese melt and evenly coat pasta. Season to taste with salt.
Add lemon juice and baby arugula to pasta and toss to combine. Divide mafaldine pasta with melted leeks and herb garlic cashew cream between plates. Top with toasted walnuts, tarragon, and a pinch of pepper. Serve with lemon wedges. Bon appƩtit!
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