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Mafaldine Pasta with Melted Leeks & Herb Garlic Cashew Cream
2 or 4 Serving Dinner

Mafaldine Pasta

with Melted Leeks & Herb Garlic Cashew Cream

Tags: Less Prep High-Protein Soy-Free Chef's Choice Low Sodium Bone Health
SERVINGS
2 4
PREP & COOK TIME
25 min
CALORIES
610
FAT
32g
CARBOHYDRATES
76g
PROTEIN
21g


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INGREDIENTS

  1. 1/2 cup walnuts
  2. 2 oz sliced leeks
  3. 1 garlic clove, peeled and minced
  4. 2 tsp Dijon mustard
  5. 6 oz mafaldine pasta
  6. 2 tbsp vegan butter
  7. 2 oz Treeline® Dairy-Free Herb Garlic Cheese
  8. 1 lemon, half juiced, half cut into wedges (divided)
  9. 4 oz baby arugula
  10. 0.25 oz tarragon, leaves picked and roughly chopped
  11. 1 tbsp olive oil*
  12. Salt and pepper*
  13. *Not included
  14. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  15. For full ingredient list, see Nutrition.
Allergens: tree nut (cashew, walnut), wheat
Tools: Large nonstick skillet, Large pot
SERVINGS
2 4
PREP & COOK TIME
25 min
CALORIES
610
FAT
32g
CARBOHYDRATES
76g
PROTEIN
21g


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INSTRUCTIONS

1
Toast the walnuts

Bring a large pot of salted water to a boil for the pasta. Add walnuts to a large nonstick skillet over medium heat and toast, shaking skillet frequently, until nuts are fragrant and lightly browned, 3 to 5 minutes. Transfer toasted walnuts to a plate.

2
Melt the leeks

Add 1 tbsp olive oil to the same skillet and heat over medium-low heat. Add leeks and cook until softened, 3 to 5 minutes. Add garlic and Dijon mustard, stir to combine, and remove from heat. (4-serving meal: use 2 tbsp olive oil). TIP: Lower the heat if leeks begin to brown.

3
Cook the pasta

Add pasta to boiling water and cook until al dente, 8 to 10 minutes. Reserve ⅓ cup pasta water, drain pasta, and return to pot, off heat. (4-serving meal: reserve ⅔ cup pasta water).

4
Make the sauce

Add melted leeks, reserved pasta water, butter, and herb garlic cheese to the pot with the pasta. Stir until butter and cheese melt and evenly coat the pasta. Season to taste with salt.

5
Serve

Add lemon juice and baby arugula to the pasta and toss to combine. Divide mafaldine pasta with melted leeks and herb garlic cashew cream between plates. Top with toasted walnuts, tarragon, and a pinch of pepper. Serve with lemon wedges. Bon appétit!

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