with Melted Leeks & Garlic Herb Cashew Cream
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- 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® Soft French-Style Cashew Cheese
- 1 lemon
- 4 oz baby arugula
- 1 tbsp olive oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
Bring a large pot of salted water to a boil for the pasta. Peel and mince the garlic. Pick and roughly chop the tarragon leaves.
Add walnuts to a large nonstick skillet over medium heat and toast, shaking the pan frequently, until nuts are fragrant and lightly browned, 3 to 5 minutes. Transfer toasted walnuts to a plate. TIP: Keep an eye on the walnuts to prevent burning.
Return skillet to medium-low heat with 1 tbsp olive oil. Add leeks and cook until softened, 3 to 5 minutes. TIP: Lower the heat if leeks begin to brown.
Once the water is boiling, add pasta, stir, and cook until al dente, 8 to 10 minutes. Reserve ⅓ cup pasta water, drain the pasta, and return pasta to the large pot, off heat.
Add minced garlic and Dijon mustard to the skillet with the leeks and stir to combine. Add melted leeks to the large pot with the cooked pasta. Add reserved pasta water, butter, and cashew cheese to the pot. Toss until butter and cheese melt and evenly coat the pasta. Taste, and add salt as necessary.
Halve the lemon, juice one half, and cut the other half into wedges. Add lemon juice and baby arugula to the pasta, and toss. Divide mafaldine pasta with melted leeks and garlic herb cashew cream between large plates. Top with chopped tarragon, toasted walnuts, and a pinch of pepper. Serve with lemon wedges. Dig in!