Easy Recipe Creamy Green Leek Pea Pasta Restaurant Style

Home making ultimate Creamy Green Leek & Pea Pasta easy, tasty, practical.

15 ingredients, 7 steps, cooking Creamy Green Leek & Pea Pasta

Hi my mother, now you can make recipe Creamy Green Leek & Pea Pasta with 15 ingredients and 7 steps. Below this is how to make it, please carefully carefully.

In cooking there are several levels that must be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 15 ingredients and 7 stages of easy cooking Creamy Green Leek & Pea Pasta.

Ingredients all Creamy Green Leek & Pea Pasta

1. Prepare : olive oil.
2. It’s : garlic, thinly sliced.
3. Prepare : green onions, thinly sliced.
4. It’s : large leek, green tops removed, tailed, halved, washed, thinly sliced.
5. Prepare : jalapeño, de-seeded, minced.
6. You need : large head broccoli, outer fibrous layer of stem removed, chopped into small pieces, green tops cut into florets.
7. It’s : salt.
8. Prepare : frozen peas.
9. Prepare : frozen spinach.
10. Prepare : dried basil.
11. Prepare : dried oregano.
12. Prepare : dried mint (optional).
13. You need : fusilli pasta, or other pasta of choice (GF if desired).
14. Prepare : plant-based cooking cream (we used soy, but you could use oat or almond if GF).
15. It’s : lemon juice (the juice from about ½ a lemon).

If all basic ingredients Creamy Green Leek & Pea Pasta it’s ready, We’re going into the cooking stage. Below is how to serving with fast.

Stages Cooking Creamy Green Leek & Pea Pasta

1. Cut the stem off the head of broccoli. Cut away the fibrous outer layer of the stem. Chop the remaining stem into bite-sized pieces. The green tops of the broccoli can be cut into small bite-sized pieces.
   
2. To a large pot on high heat, add the olive oil, and when hot, add in the garlic, green onion, leek, jalapeño, broccoli stems, and salt. Note, the salt here helps to draw the water our of the veggies, which helps it all cook faster. Cook this for 5 minutes, or until the leeks become soft and translucent.
   
3. Then add the peas, spinach, basil, oregano, and mint, cooking for another 5 - 6 minutes.
   
4. Meanwhile, cook the pasta according to the package instructions, adding the broccoli florets in the last couple minutes. Just before draining it all, scoop out 120 ml cooking water from pasta and add to the veggie pan. Then drain the pasta and broccoli florets.
   
5. Add the cooking cream to the veggie pot, and stir to combine. You can leave this pasta sauce chunky as is, or make it smooth by blending it all up using an immersion blender or standing blender. We chose to blend about half of ours with an immersion blender, making it part-chunky and part-smooth.
   
6. Add the pasta and broccoli to the sauce, along with the lemon juice, and toss to coat.
   
7. Serve while hot, alongside some lemon wedges and garnished with fresh basil leaves.
   
8. Finish and Enjoy.

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