with Melted Leeks and 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 with 4 quarts water and 2 tbsp salt 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. Toast the nuts, shaking the pan frequently, until they are fragrant and lightly browned, 3 to 5 minutes. Transfer the toasted walnuts to a plate.
Return the skillet to medium-low heat with 1 tbsp olive oil. Add the leeks and cook, stirring occasionally, until softened, 3 to 5 minutes.
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 the cooked pasta to the large pot off the heat.
Add the minced garlic and Dijon mustard to the skillet with the melted leeks, toss to combine, and add them to the large pot with the cooked pasta. Add the butter, cashew cheese, and the reserved pasta water. Toss the pasta with tongs until the butter and cheese have melted and the pasta is evenly coated. Taste, and add salt as necessary.
Halve the lemon, juice one half, and divide the other half into wedges. Add the arugula and lemon juice to the pot with the pasta. Toss the pasta until the arugula is evenly coated. Divide the mafaldine pasta with melted leeks between large plates. Top with chopped tarragon, toasted walnuts, and a pinch of pepper. Serve with remaining lemon wedges. Tuck in!