
Mafaldine Pasta
with Melted Leeks & Herb Garlic Cashew Cream
This rich, creamy pasta dish is sodium-smart and packed with protein. Leeks are gently cooked until they are sweet, saucy, and soft. Fresh tarragon adds the subtle flavor of licorice to the cheesy cream sauce and peppery arugula.
Nutrition (per serving)
Get Recipes Delivered
INGREDIENTS
- 1/2 cup walnuts
- 2 oz sliced leeks
- 1 garlic clove, peeled and minced
- 1/2 tbsp Dijon mustard
- 6 oz mafaldine pasta
- 2 tbsp vegan butter
- 2 oz Treeline® Dairy-Free Herb Garlic Cheese
- 1 lemon, half juiced and half cut into wedges
- 4 oz baby arugula
- 0.25 oz tarragon, leaves roughly chopped
- 1 tbsp olive oil
- Pepper
- Salt
Nutrition (per serving)
Get Recipes Delivered
INSTRUCTIONS
Bring large pot of salted water to a boil for pasta. Toast walnuts in large nonstick skillet over medium heat, shaking skillet frequently, until fragrant and lightly browned, 3 to 5 minutes. Transfer toasted walnuts to plate.
Add 1 tbsp olive oil to same skillet over medium-low heat. Add leeks and cook until softened, 3 to 5 minutes. Add garlic and Dijon, stir to combine, and remove from heat. (TIP: Lower 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.
Add melted leeks, reserved pasta water, butter, and herb garlic cheese to pot with pasta. Stir until butter and cheese melt and evenly coat pasta. Season to taste with salt.
Add lemon juice and arugula to 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!
For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.
SIMILAR RECIPES

Aleppo-Lemon Butter Mafaldine with Eggplant & Garlicky Breadcrumbs

Pesto Cavatappi with Lemony Kale & Parmesan-Walnut Crumble

Blond Puttanesca with Chickpeas & Lemon Olive Sauce

Mafaldine Alfredo with Spinach & Artichoke Breadcrumbs
