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Mafaldine Pasta

with Melted Leeks and Garlic Herb Cashew Cream

dinner

Quick and Easy Spring Recipes Summer Recipes High-Protein Soy-Free Leafy Greens Nuts Pasta Dinner Italian Arugula Cashew Cheese Leeks Lemon Walnuts
SERVINGS
2 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 nuts, wheat
Nutrition

TOOLS

  • Large nonstick skillet
  • Large pot

INSTRUCTIONS

1
Prepare the produce

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.

2
Toast the walnuts

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.

3
Melt the leeks

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.

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 the cooked pasta to the large pot off the heat.

5
Make the sauce

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.

6
Serve

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!