Mafaldine Pasta with Melted Leeks & Scallion Cashew Cream

Mafaldine Pasta

with Melted Leeks & Scallion Cashew Cream

GET RECIPES DELIVERED
dinner

Dinner Pasta Nuts Leafy Greens American Soy-Free High-Protein Summer Recipes Spring Recipes Quick and Easy Comfort Foods
GET RECIPES DELIVERED
SERVINGS
2
PREP & COOK TIME
25 min
CALORIES
620
FAT
29g
CARBOHYDRATES
83g
PROTEIN
20g

MAIN INGREDIENTS

  1. 2 oz sliced leeks
  2. 1 garlic clove
  3. 1 lemon
  4. ¼ oz fresh tarragon
  5. ¼ cup walnuts
  6. 6 oz dried mafaldine pasta
  7. 1 tbsp dijon mustard
  8. 2 tbsp vegan butter
  9. 2 oz Treeline scallion cashew cheese
  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 Nuts, Wheat
Nutrition

TOOLS

  • Large pot
  • Large nonstick skillet

INSTRUCTIONS

1
Prepare the produce
Bring a large pot of salted water to a boil for the pasta. Peel and mince the garlic. Pick the tarragon leaves from the stems and roughly chop the leaves.
2
Toast the walnuts
Place a large nonstick skillet over medium heat and add the walnuts. Toast the nuts, shaking the pan frequently, until fragrant and lightly browned, about 3 to 5 minutes. Transfer the toasted walnuts to a plate.
3
Melt the leeks
Return the skillet to medium-low heat with 1 tbsp olive oil. Add the sliced leeks and cook, stirring occasionally, until softened but not browned, about 3 to 5 minutes. Move on to step 4 while the leeks “melt”.
4
Cook the pasta
Once the water in the large pot is boiling, add the pasta, stir, and cook until al dente, about 7 to 9 minutes. Reserve ⅓ cup of the pasta water, drain the pasta, and return the cooked pasta to the large pot, off of the heat.
5
Make the sauce
Add the minced garlic and Dijon mustard to the skillet with the melted leeks and cook until fragrant, about 1 minute. Transfer the leek mixture to the large pot with the pasta and add the butter, scallion cashew cheese, and reserved pasta water. Using tongs, toss the pasta until the butter and cheese have melted and pasta is evenly coated, about 2 to 3 minutes. Taste and adjust seasoning with salt as needed.
6
Serve
Halve the lemon and cut half into wedges. Add the baby arugula and juice of half the lemon to the pot with the pasta. Using tongs, toss the pasta until the arugula is evenly coated. Divide the pasta with melted leeks between large plates. Top with toasted walnuts, chopped tarragon, and a pinch of pepper. Serve with lemon wedges. Enjoy!