Mafaldine Pasta

with Melted Leeks & Garlic Herb Cashew Cream

dinner

Walnuts Pasta Nuts Lemon Leeks Leafy Greens Fruit Cashews Cashew Cheese Arugula Quick and Easy High-Protein Soy-Free Italian Dinner
SERVINGS
2
PREP & COOK TIME
25 min
CALORIES
630
FAT
32g
CARBOHYDRATES
76g
PROTEIN
20g

MAIN INGREDIENTS

  1. 1 garlic clove
  2. ¼ oz fresh tarragon
  3. ¼ cup walnuts
  4. 2 oz sliced leeks
  5. 6 oz mafaldine pasta
  6. 2 tsp Dijon mustard
  7. 2 tbsp vegan butter
  8. 2 oz Treeline® Cashew Cheese
  9. 1 lemon
  10. 4 oz baby arugula
  11. 1 tbsp olive oil*
  12. Salt and pepper*
  13. *Not included
  14. For full ingredient list, see Nutrition
Allergens: tree nut (cashew, walnut), wheat
Nutrition

TOOLS

  • Large nonstick skillet
  • Large pot

INSTRUCTIONS

1
Prepare the produce

Bring a large pot of salted water to a boil. Peel and mince the garlic. Pick and roughly chop the tarragon leaves.

2
Toast the walnuts

Add the walnuts to a large nonstick skillet over medium heat and toast, shaking the pan frequently, until walnuts are fragrant and lightly browned, 3 to 5 minutes. Transfer toasted walnuts to a plate.

3
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.

4
Cook the pasta

Once the water is boiling, add the mafaldine pasta, stir, and cook until al dente, 8 to 10 minutes. Reserve ⅓ cup pasta water, drain the pasta, and return it to the large pot, off heat.

5
Make the sauce

Add the minced garlic and Dijon mustard to the skillet with the leeks and stir to combine. Add melted leeks to the large pot with the cooked pasta. Add butter, cashew cheese, and reserved pasta water. Toss until the butter and cheese melt and evenly coat the pasta. Taste, and add salt as necessary.

6
Serve

Halve the lemon, juice one half, and cut the other half into wedges. Add lemon juice and baby arugula to the pasta, and toss. Divide mafaldine pasta with melted leeks and garlic herb cashew cream between large plates. Top with chopped tarragon, toasted walnuts, and a pinch of pepper. Serve with lemon wedges. Enjoy!