Vegan Garlic Leek & Broccoli Pasta
If you like mac 'n’ cheese or all things creamy pasta, this dish is 100% for you. This is a meal Nick and I make wayyyy too often, but once you make it yourself, you’ll understand why. Inspired by a recipe from Veggie & The Beast, we’ve made this delicious combination of ingredients into a vegan delight that can be enjoyed by all. Money back guarantee! ;)
Servings: 4
AMOUNT PER SERVING: 1/4 portion
Calories: 472
Fat: 19.3
Saturated fat: 3.2
Carbohydrates: 64g
Sugar: 6.7g
Sodium: 548mg
Fiber: 9g
Protein: 15.3
Ingredients
2 leeks
4 cups of chopped broccoli
whole head of garlic
pasta (gluten free optional)
3/4 cup of unsalted cashews (soaked overnight or boiled for 30 min)
1 cup of vegetable broth
1 tsp apple cider vinegar
1 tsp oregano
pink Himalayan sea salt
olive oil
Instructions
Preheat oven to 200 C.
Wash leeks and slice down the middle. Chop off the ends.
Rub with oil and sprinkle with salt.
Wrap loosely in tin foil.
Chop head off garlic until cloves are visible.
Rub with oil and sprinkle with salt.
Wrap loosely in tin foil.
Roast leek and garlic for 40 minutes.
While leeks & garlic are roasting, cook pasta on stove.
After 40 minutes, remove garlic from the oven and squeeze soft garlic cloves out of their shells and into a blender with soaked/boiled cashews, vegetable broth, apple cider vinegar, and 1/2 teaspoon sea salt. Blend all ingredients until smooth.
Toss broccoli in a bowl with olive oil and salt before placing on an oven tray alongside the leeks for an additional 10 minutes of cooking time.
Remove all veggies from oven and chop leeks into one inch slices.
Mix roasted broccoli, leeks, and cooked pasta with sauce in a large pot over medium heat until warm through.
Top with fresh basil and enjoy!
