
Mafaldine Pasta
with Melted Leeks & Herb Garlic Cashew Cream
INGREDIENTS
- 1/2 cup walnuts
- 2 oz sliced leeks
- 1 garlic clove, peeled and minced
- 2 tsp Dijon mustard
- 6 oz mafaldine pasta
- 2 tbsp vegan butter
- 2 oz Treeline® Dairy-Free Herb Garlic Cheese
- 1 lemon, half juiced, half cut into wedges (divided)
- 4 oz baby arugula
- 0.25 oz tarragon, leaves picked and roughly chopped
- 1 tbsp olive oil*
- Salt and pepper*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
INSTRUCTIONS
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.
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.
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).
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.
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!
SIMILAR RECIPES

SPRING VEGETABLE GNOCCHI with White Beans & Lemon Basil Butter

GNOCCHI AL PESTO with Charred Green Beans & Lemon Zucchini

CARIBBEAN SWEET POTATOES with Coconut Rice & Mango Salsa

GNOCCHI with Dilly-Fried Cabbage & Apple Arugula Salad

SAGE WALNUT PESTO PENNE with Crispy Broccolini & Cranberries
