with Melted Leeks & Garlic Herb Cashew Cream
- 1 garlic clove
- ¼ oz fresh tarragon
- ¼ cup walnuts
- 2 oz sliced leeks
- 6 oz mafaldine pasta
- 2 tsp Dijon mustard
- 2 tbsp vegan butter
- 2 oz Treeline® Cashew Cheese
- 1 lemon
- 4 oz baby arugula
- 1 tbsp olive oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
- Large nonstick skillet
- Large pot
Bring a large pot of salted water to a boil. Peel and mince the garlic. Pick and roughly chop the tarragon leaves.
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.
Return skillet to medium-low heat with 1 tbsp olive oil. Add leeks and cook, stirring occasionally, until softened, 3 to 5 minutes.
Once water is boiling add the mafaldine pasta, stir, and cook until al dente, 8 to 10 minutes. Reserve ⅓ cup pasta water, drain pasta, and return cooked pasta to the large pot, off heat.
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 pasta until the butter and cheese have melted and pasta is evenly coated. Taste, and add salt as necessary.
Halve the lemon, juice one half, and divide 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!