Leek and Almond Penne
Serves 2
“If you’re like me and are predominantly plant based and want creamy textures without using processed food, then this is the recipe for you. The olive oil emulsifies with the leeks to create a silky, creamy sauce which goes perfectly with Yorkshire Pasta Penne.”
Ingredients
200g Yorkshire Pasta Penne
1 medium leek, chopped into 1cm discs
80ml olive oil
30g almonds, finely chopped
2 garlic cloves, finely sliced
1 tsp miso
Juice ½ lemon
Small handful fresh parsley, stalks finely chopped, leaves roughly chopped.
15g flaked almonds – toasted.
Step by Step Instructions
Step 1
Place a skillet or large frying pan on a medium low heat, gently warm the olive oil then add the leeks and a generous pinch of salt and crack of black pepper. Cook the leeks for 15 minutes until soft, stirring often.
Step 2
Remove roughly 1/3 of the leeks and keep to one side for later, then add the chopped almonds, garlic and parsley stalks and cook for a further 5 minutes until fragrant.
Step 3
Boil a pot of salted water and cook the pasta for 7 minutes to achieve an al dente texture, reserving some of the pasta water.
Step 4
Add the leek mixture to a blender, along with the miso, lemon juice and a splash of water and pulse until creamy and emulsified – I like my sauce to not be completely smooth but it’s up to you. Add the sauce back into the skillet or frying pan and keep warm on a low heat.
Step 5
Once cooked drain your pasta and stir it through the sauce, adding in the reserved leeks and enough pasta water to achieve a silky creamy sauce.
Step 6
To serve sprinkle over chopped almonds and parsley leaves.
