Winter greens and leek penne

vegan

( Serves 2)

Cooking Time: 15 minutes

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Ingredients

  • Pasta 200 grams/ml
  • Savoy cabbage 80 grams/ml
  • Leeks 80 grams/ml
  • 80 grams/ml
  • Olive oil 15 grams/ml
  • Garlic 10 grams/ml

Instruction

  • Get your water on the boil and fill one large pot and one small pot.
  • Add your pasta to the large pan and salt.
  • Chop your small/medium leek (use all) and tear the cabbage and wash both. Add to the small pot, with the 2 garlic cloves and cook for 2-3 minutes.
  • Remove the veg and add to a blender with a splash of the of the water cooking water (or pasta water).
  • Squeeze in half the lemon juice in and add the olive oil and blend until smooth and season.
  • Drain your pasta (reserving some of the pasta water) and then place back into the pan.
  • Pour the blended veg onto the pasta and stir, until the pasta is coated (add a splash of pasta water if needed)
  • Finish with a bit more seasoning (if needed)

Extra Notes

  • Any cabbage or similar ingredient can be used, like kale.
  • You can add Nooch or cheese if vegetarian.

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