Creamy Leek and Miso Pasta

• porcje: Serves 3
• całkowity czas: 10 minutes

Składniki

30g butter

110g leeks (I used baby leeks)

3-4 large cloves garlic

250g pasta (dried weight)

300g silken tofu (make sure it’s silken!!)

200ml unsweetened soy milk

1 tbsp miso

3 tbsp nutritional yeast

1 tsp garlic powder

Parsley to taste

S&P to taste

Optional - vegan cheese in sauce or sprinkled on top

Wskazówki

Melt you butter in a pan and add the diced leeks

Sweat on a low heat turning occasionally

Whilst that’s cooking add silken tofu, garlic powder, miso paste, nutritional yeast and soy milk to a blender and blend until smooth

Nows a good time to start boiling your pasta, we want it al dente as it’ll finish cooking in the sauce! Keep a lil pasta water!

When your leeks have softened (should take around 5 mins) add the crushed garlic, season with salt and pepper and fry for a couple mins

Then add in the creamy miso sauce from earlier

Mix and simmer on a low heat till the sauce thickens

Add in your drained pasta and cook together for a few mins. Add a splash of pasta water if needed to keep it silky

Season with fresh parsley, S&P and a sprinkle of vegan cheese (if you’d like!)

Serve immediately and enjoy!